What started as a way to use leftover ingredients, turned out into a great onion & mushroom sandwich that we'd pack for lunch at work any day of the week.
Thanks to Aaron Casey of SmokeytireBBQ for sharing this recipe with the community!
To get this party started, fire up your grill! Prepare for indirect cooking, and let the temp climb up until it settles in the 350-400ºF (176-204ºC) range.
In a 12-inch cast-iron skillet, heat up 1 tablespoon of canola oil and 1 tablespoon butter. While it's going, season each side of the chicken breasts with SPG and Dirty Bird (or use your own spice blend).
Time to get cooking! Place the chicken breasts in the heated skillet, over direct heat. Brown each side, then add 1 more tablespoon of butter, and close the lid. Let it cook like this until its internal temperature hits 165ºF (74ºC).
Now move the skillet to the cooler (indirect) side of the cooker. Add honey mustard, sliced ham, and 2 slices of cheese for each breast.
In a smaller skillet, on the hot side of the cooker, heat up 1 tablespoon canola oil and 1 tbsp butter. Slice up the onion and mushrooms, and throw them into the skillet. Season with SPG, and add Worcestershire, soy sauce, and balsamic vinegar. Let the sauce simmer, stirring occasionally until the onions and mushrooms caramelize.
Hungry yet? We're almost there. Only thing that's left to do is give the buns a toast directly on the grill, and assemble your sandwich! Stack some onions and mushrooms on top of the chicken breast. Add lettuce and tomato if you like!
And that's all there is to it - hope you enjoy your onion & mushroom sandwich. Again, thanks to Aaron Casey of SmokeytireBBQ for giving us the recipe!
Catch you on the next one!
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