Mighty Green Recipe

Name: Cheese On Top Furn el Chebbaks MIGHTY GREEN Recipe
Cook time: 40 min
Total time: 40 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 unit brown baguette (about 10-12 inch / 25-30 cm); 1 piece boneless skinless chicken breast; 2 cups fresh rocket (arugula) leaves; 2 slices cheddar cheese, sliced; 2 tbs mayonnaise; 2 tbs bbq sauce; 1 tbs olive oil; 1 tsp lemon juice; 1 clove garlic, minced; 1 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper; 1 cup cremini or button mushrooms, sliced; 1 medium yellow or sweet onion, thinly sliced; 1 tbs butter; 1 tsp olive oil (for sautéing); 0.5 tsp brown sugar (for faster caramelization, optional); 0.25 tsp salt; 0.25 tsp black pepper; 1 tsp butter (to toast baguette halves); 1 unit fresh lemon wedge (optional)

Inspired by Cheese On Top Furn el Chebbak

Time40m

Serves1

Fresh grilled chicken breast, fresh rocket leaves, sautéed fresh mushrooms and caramelized onions, mayo, bbq sauce, cheddar cheese, served in brown baguette

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Ingredients

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Sandwich

1 unit brown baguette (about 10-12 inch / 25-30 cm)

1 piece boneless skinless chicken breast

2 cups fresh rocket (arugula) leaves

2 slices cheddar cheese, sliced

2 tbs Mayonnaise

2 tbs bbq sauce

Marinade & Seasoning for Chicken

1 tbs olive oil

1 tsp ReaLemon lemon juice

1 clove Garlic, minced

1 tsp Smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

Sautéed Mushrooms & Caramelized Onions

1 cup cremini or button mushrooms, sliced

1 medium yellow or sweet onion, thinly sliced

1 tbs Butter

1 tsp olive oil (for sautéing)

1/2 tsp brown sugar (for faster caramelization, optional)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Finishing & Optional

1 tsp butter (to toast baguette halves)

1 unit fresh lemon wedge (optional)

Method

Sandwich

Assemble Sandwich

Slice the brown baguette lengthwise but not all the way through, creating a hinge. Lightly spread mayonnaise on the bottom half and BBQ sauce on the top half (about 1 tbs mayo and 1 tbs BBQ on each respective side, reserving remaining sauces as desired). Layer rocket leaves evenly on the bottom half. Place the sliced cheddar on top of the hot chicken so it melts slightly, then transfer chicken to the baguette. Spoon the sautéed mushrooms and caramelized onions over the chicken. Close the baguette, press lightly, slice into two portions, and serve immediately with a lemon wedge if using.

Marinade & Seasoning for Chicken

Marinate Chicken

Pat the chicken breast dry. In a small bowl whisk together 1 tbs olive oil, 1 tsp lemon juice, minced garlic, smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Rub the mixture all over the chicken breast. Let rest at room temperature for 15 minutes or refrigerate for up to 2 hours for more flavor.

Grill Chicken

Preheat a grill pan or outdoor grill to medium-high heat (about 400°F / 200°C). Oil the grates or pan lightly. Grill the chicken 5-7 minutes per side (depending on thickness) until an internal temperature of 165°F (74°C) is reached and juices run clear. Remove from heat and let rest 5 minutes, then slice thinly on the bias.

Sautéed Mushrooms & Caramelized Onions

Caramelize Onions

Heat a skillet over medium-low heat. Add 1 tsp olive oil and 1 tbs butter. Add the thinly sliced onion and a pinch (about 1/8 tsp) of salt. Cook slowly, stirring occasionally, 12-18 minutes until onions are deeply softened and golden brown. If using, stir in 1/2 tsp brown sugar about halfway through to encourage caramelization. Remove onions to a bowl and keep warm.

Sauté Mushrooms

In the same skillet over medium-high heat add a little more butter if needed. Add the sliced mushrooms and spread into a single layer. Let them brown undisturbed for 2-3 minutes, then stir and cook another 3-4 minutes until tender and golden. Season with 1/4 tsp salt and 1/4 tsp black pepper. Return the caramelized onions to the pan, toss with the mushrooms to combine for 1 minute, then remove from heat.

Finishing & Optional

Warm or toast the baguette: butter the cut surfaces lightly and place cut-side down in a hot skillet or under a broiler for 1-2 minutes until lightly crisp. If you prefer, briefly reheat sliced chicken on the grill for 30-60 seconds per side so the cheddar melts more. Taste and adjust salt/pepper. Serve the assembled sandwich immediately.