Chicken/Gruyere Sandwich

[cori]

Chicken, Mushroom and Gruy?re Grilled Sandwiches



1 Tbs. olive oil
6 fresh cremini, portobello or white button mushrooms,
brushed clean and thinly sliced (about 1 cup)
Salt and freshly ground pepper, to taste
3 oz. Gruy?re cheese, shredded
4 slices firm-textured sandwich bread
5 oz. sliced roasted chicken (about 1 cup)
(see related recipes at right)
2 Tbs. mayonnaise



In a large nonstick fry pan over medium heat, warm the olive oil. Add the mushrooms and cook, stirring occasionally, until they give off their juices and the liquid evaporates, about 6 minutes. Season with salt and pepper. Transfer to a plate and set aside.

Sprinkle half of the cheese on 2 slices of the bread. Top with equal amounts of the chicken, the mushrooms and the remaining cheese. Top each with one of the remaining bread slices. Press each sandwich gently. Spread 1 Tbs. of the mayonnaise over the tops of the sandwiches.

Wipe out the fry pan with paper towels. Heat the pan over medium-high heat until hot. Place the sandwiches, mayonnaise side down, in the pan. Spread the remaining mayonnaise on the tops of the sandwiches. Cook, turning once, until both sides are golden brown, about 3 minutes per side. Serve hot. Serves 2.