Get ready to have your socks knocked off with this grand gourmet sarmie! Serve these chicken and mushroom sandwiches for your next lunch.
MAKES 4 // COOKING TIME 20 min
400 g portobello mushrooms, sliced
2 sprigs thyme
1 cup cream
2 chicken breasts, grilled and sliced
8 slices sourdough bread, toasted
1. Heat 3 tbsp olive oil in a large frying pan over medium. Add the mushrooms and fry for 5–10 minutes, until cooked.
2. Add the thyme and allow to infuse for 1 minute. Then add the cream and simmer for 3 minutes. Season.
3. Divide the chicken between 4 slices of sourdough bread and top with the creamy mushrooms. Sandwich closed and serve.
Recipe & styling: Amerae Vercueil
Photography: Gareth van Nelson // HMimages.co.za
Love this combo? Try these turkey and spinach club sandwiches with pawpaw achar!