Sandwich Night: The Sliced Chicken & Mushroom Rachael

Name: Sandwich Night: The Sliced Chicken & Mushroom Rachael
Yield: serves 4
Ingredients: 4 tablespoons (1/2 stick) butter; 1/2 pound baby portabella mushrooms, sliced; 2 tablespoons fresh sage leaves, thinly sliced, or 1 1/2 teaspoons dried sage; Salt and pepper; 1 large onion, thinly sliced; 1-pound package sauerkraut, rinsed and drained; 4 boneless skinless chicken breast halves, 6 ounces each; McCormick Montreal Steak Seasoning or other grill seasoning blend; 1 tablespoon EVOO (extra-virgin olive oil); 1/2 cup sour cream; 2 tablespoons dill relish; 3 tablespoons ketchup; 2 tablespoons chopped fresh dill or 1 1/2 teaspoons dried dill; 2 tablespoons chopped fresh flat-leaf parsley leaves; 8 slices marble rye, rye, or pumpernickel bread; 8 slices Gruyère or deli Swiss cheese; 4 large deli pickles; 1 bunch of radishes, halved and salted

December 9, 2011

Cooks' Note

A “Rachel” is a Reuben made with turkey or smoked turkey rather than corned beef. This sammie, The Rachael, swaps thinly sliced, freshly cooked chicken breast for the turkey—and it combines sweet sautéed onions with the sauerkraut, swaps nutty Gruyère for deli Swiss cheese, and adds homemade herbed Thousand Island dressing and sautéed mushrooms to complement the cheese and chicken, to boot.

Recipe notes

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