Name: Chicken and Mushroom-Stuffed Rolls
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 12
Ingredients: 1/2 cup (125 ml) mayonnaise; 1 green onion, finely chopped; 1 tbsp basil, finely chopped; 1 tbsp parsley, finely chopped; 1 tbsp (15 ml) Dijon mustard; Tabasco, to taste; 8 oz (227 g) white button mushrooms, cut into thin wedges; 1 small onion, chopped; 2 tbsp (30 ml) olive oil; 1 lime, juice only; 2 cups (340 g) cooked chicken, diced; 1 celery stalk, chopped; 12 dinner rolls; Boston lettuce

Ingredients

Fresh Herb Mayonnaise

1/2 cup (125 ml) mayonnaise
1 green onion, finely chopped
1 tbsp basil, finely chopped
1 tbsp parsley, finely chopped
1 tbsp (15 ml) Dijon mustard
Tabasco, to taste

Filling

8 oz (227 g) white button mushrooms, cut into thin wedges
1 small onion, chopped
2 tbsp (30 ml) olive oil
1 lime, juice only
2 cups (340 g) cooked chicken, diced
1 celery stalk, chopped
12 dinner rolls
Boston lettuce

Preparation

Fresh Herb Mayonnaise

In a bowl, combine all of the ingredients. Season with salt and pepper. Set aside.

Filling

In a skillet, brown the mushrooms and onion in the oil. Season with salt and pepper. Deglaze with the lime juice. Reduce until dry. Let cool.
In a bowl, combine the mushroom mixture, chicken and celery with the herb mayonnaise. Adjust the seasoning.
Cut an incision down the middle of the top of the bread without cutting all the way through. Fill each roll with about ¼ cup (60 ml) of the chicken filling and some lettuce.

Note from Ricardo

If you plan to make some sandwiches in advance, butter the inside of the rolls so they do not get moist too quickly.

Chicken and Mushroom-Stuffed Rolls

Categories

Ingredients

Fresh Herb Mayonnaise

Filling

Preparation

Fresh Herb Mayonnaise

Filling

Note from Ricardo

Personal Note