Mushroom & Ricotta Open Chicken Sandwich

This fancy flavour combination will take your open chicken sandwich to the next level!

Serves: 4 Prep: Cook:
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  • 2 x 200g Bannockburn Free Range Chicken breast fillets, split in half
  • 150g baked Montefiore Ricotta Cheese
  • 2 slices thick sourdough
  • 2 teaspoons sumac
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper
  • 4 field mushrooms, cut into large chunks
  • 20g Butter
  • 2 clove garlic
  • 1 tablespoon olive oil
  • ½ bunch parsley
  • 1 tablespoon lemon juice
  • Salt and pepper

Cooking Method:

  1. Place chicken, sumac, olive oil and salt and pepper in a bowl. Coat very well. Heat a non stick frying pan and sear the chicken for 3 minutes on each side or until cooked through. Keep in a warm area.
  2. Place olive oil and butter in a large frying pan on high heat. Sauté the mushrooms for 5 minutes. Now add the garlic, parsley and lemon juice and cook for a further 3 minutes. Season well with salt and pepper.
  3. To serve, place a large mound of mushrooms on each piece of warmed sourdough. Slice the chicken into three, on a diagonal. Place a few slices on top of the mushrooms. Add the slices of baked ricotta and drizzle with the extra virgin olive oil.
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