Chicken Sandwich
50 min + 1 hr chill2 portions
Stout-marinated grilled chicken breast with mushrooms and parsley-mayo sauce on toasted rye bread.
| prepHave a grill pan or barbecue ready | |||||||
| 200 ml dark beer, stout type | Combine marinade ingredients, reduce 15–20 min | Cool marinade, coat chicken, chill 1 hr | Grill chicken in oil 4 min, flip, 5 min, sear sides 30 sec each | Add water, cover, stew 1 min, remove chicken | Grill mushrooms 1 min per side, season & remove | Toast bread 1 min per side | Spread sauce on bread, layer mushrooms & chicken, press & serve |
| 2 garlic cloves | |||||||
| 1 tablespoon spicy mustard | |||||||
| 1–2 teaspoons honey | |||||||
| juice from half a lemon | |||||||
| ½ teaspoon sweet paprika powder | |||||||
| salt and pepper to taste | |||||||
| 350 g chicken breast | |||||||
| 3 tablespoons mayonnaise | Mix mayonnaise, parsley, lemon juice & seasoning | ||||||
| handful fresh parsley, finely chopped | |||||||
| 1 tablespoon lemon juice | |||||||
| salt and pepper to taste | |||||||
| 1 tablespoon rapeseed oil | |||||||
| 100 g mushrooms, cut into thick slices | |||||||
| 4 slices rye bread | |||||||
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