Creamy Grilled Chicken Sandwich

Ingredients 

• 2 boneless chicken breasts
• 8 Ciabatta bread slices
• Salt to taste
• Crushed black peppercorns to taste
• A few dashes of Tabasco sauce
• 2 tablespoons garlic, chopped
• 2 teaspoons butter + as required
• ½ teaspoon oil
• 1 large onion, sliced and layers separated
• 1 cup button mushrooms, sliced
• 2 tablespoons fresh cream
• ¾ tablespoon mustard paste
• 1-2 fresh oregano sprigs
• 30 grams mozzarella cheese
• 40 grams cheddar cheese

Method

1. Make incisions on the chicken breasts. Sprinkle salt and crushed peppercorns on them. Add a few drops of Tabasco sauce and 1 tablespoon garlic and rub in well. Set aside to marinate for 15-20 minutes.
2. Heat 1 teaspoon butter and oil in a non-stick pan. Add the chicken breasts and cook for 2-3 minutes on each side. Transfer the chicken on a plate and set aside.
3. Heat 1 teaspoon butter in the same pan, add the remaining garlic and sauté for a minute.
4. Add onion, mix and sauté till light brown. Add mushrooms, mix and cook for 2 minutes.
5. Add salt and crushed peppercorns, mix well and switch off heat and let the mixture cool.
6. Shred the cooked chicken with 2 forks and transfer into a mixing bowl. Add sautéed mushroom mixture and mix well.
7. Add cream, mustard paste and remaining Tabasco sauce and mix well. Tear oregano and add and mix well.
8. Cut mozzarella cheese into small cubes and add. Cut cheddar into small chunks and add and mix well.
9. Apply butter on all the ciabatta slices. Place a generous portion of chicken mixture on 4 slices. Cover with remaining slices and apply some more butter on both sides.
10. Preheat a sandwich griller. Place the prepared sandwiches on it, close and grill till grill marks appear on both sides.
11. Cut one sandwich into 2 equal pieces. Transfer the sandwiches on a serving platter and serve hot with tomato ketchup.