奶油菌菇鸡肉三明治 Creamy Mushroom & Chicken Sandwich

今天来个西式风味，快速又好吃的开放式酸种面包三明治作为午餐！

为什么你会喜欢这道三明治？

Sourdough 其实非常适合厚切，作为开放式三明治的基底。面包本身自带的微微酸香，也用黄油把面包煎得表面脆脆的，搭配奶香浓郁的馅料和一颗流心的太阳蛋，这简直完美！

所需要的食材

• 1 块 鸡肉丝
• 2-3 条杏鲍菇
• 1 撮 盐
• 2 tsp 牛油
• 2 颗 蒜米
• 10g 洋葱丝
• 2-3tbsp 奶油
• 3tbsp 牛奶
• 1棵 香菜
• 1/4 tsp 酱油
• 1撮 黑胡椒碎

组装 & 搭配：

• 厚切酸种面包
• 1 颗太阳蛋
• 帕马森芝士
• 黑胡椒碎
• 七味粉，可选

备料重点

杏鲍菇——

通常杏鲍菇都被切成条状，但尤其是三明治这样的料理，比较建议把杏鲍菇切成圆块，把纤维切断，这样会更容易咀嚼也比较容易入味哦！

~ 视频教程 ~

料理步骤

1. 先把面包用黄油煎起来，
2. 接着煎太阳蛋
3. 锅子不用洗，把杏鲍菇下到锅子里干炒，加一撮盐，让它出水
4. 炒到水份干掉，杏鲍菇片开始有点金黄色时，加入黄油和两颗蒜米
5. 转小火，别让蒜米上色
6. 放入洋葱，酱油，黑胡椒碎，奶油和牛奶
7. 继续用小火让奶油慢慢滚开
8. 滚开后加入鸡胸肉丝和香菜
9. 捞一捞，就可以放在已煎好的面包上
10. 再放上太阳蛋，撒上芝士，黑胡椒碎和七味粉，就可以开吃咯！

阿琴小贴士

鸡胸肉

如果你的鸡胸不是剩下的，而是生的，确保它是已经腌制好的，在这炒杏鲍菇之前煎鸡胸，按照这个顺序，从头到尾都只用同一个锅子，过程中也不用洗哦！嘻嘻

Print Recipe

Let’s make a quick and tasty western lunch, open sourdough sandwich for today!

Why would you love this sourdough open sandwich？

Sourdough is actually perfect for thick slices, serving as the base for an open‑faced sandwich. The bread’s subtle tang, crisped up with butter, pairs beautifully with rich, creamy toppings and a runny sunny‑side‑up—it’s simply perfection!

All you need

• 1 pc Chicken breast, shredded
• 2-3 no Eryngii mushroom
• 1 pinch Salt
• 2 tsp Butter
• 2 cloves Garlic, minced
• 10g Onion, slices
• 2-3tbsp Ceam
• 3tbsp Milk
• 1 stalk Coriander
• 1/4 tsp Soy sauce
• 1 pinch Crushed black pepper

To serve:

• Thick cut sourdough bead
• 1 Sunny side up
• Parmesan
• Crushed black pepper
• Togarashi， optional

Ingredients notes

Eryngii mushroom ——

Eryngii mushrooms are usually cut into julienne or strips, but for dishes like sandwiches, it’s better to slice them into round pieces. This way, the fibers are cut through, making them easier to chew and allowing the flavors to be absorbed better.

~ Video tutorial ~

Steps of cooking

1. First, pan‑toast the bread with butter.
2. Next, fry a sunny‑side‑up egg.
3. Without washing the pan, add the king oyster mushrooms and dry‑fry with a pinch of salt to draw out moisture.
4. Once the liquid evaporates and the mushroom slices turn slightly golden, add butter and two cloves of garlic.
5. Lower the heat to prevent the garlic from browning.
6. Add onion, soy sauce, crushed black pepper, cream, and milk.
7. Keep on low heat and bring the bring to simmer.
8. Then add shredded chicken breast and cilantro.
9. Give it a quick stir, then spoon the mixture onto the butter‑toasted bread.
10. Top with the sunny‑side‑up, grate on the cheese, black pepper, and togarashi.
11. Enjoy!

Cheen’s tips

Chicken breast

If your chicken breast is not something leftover and it’s raw, make sure it’s marinated or brined, and simply sear it before cooking the mushroom. So that you can cook mushroom straight away after this, without washing the pan from the beginning of cooking to the end!

Printable Full Recipe

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