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Chicken Mushroom Melt
Chicken Mushroom Melt Chicken Mushroom Melt
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Chicken Mushroom Melt

Filed under: Croque

preparation time

00:30 30min

Cooking time

00:20 20min


  • 2 packages (150 g) old fashioned smoked chicken breast, shaved
  • 1 tray brown mushrooms, quartered
  • 1 sprig rosemary, leaves removed & chopped
  • 1 ½ cups (375 ml) bechamel sauce
  • 1 cup (250 ml) sharp cheddar, grated
  • 2 grater passes of nutmeg
  • 4 slices of multigrain panini, lightly toasted
  • 2 tbsp. butter, for cooking
  • Salt and pepper


  1. Place the bechamel in a small sauce pan and heat over medium heat stirring constantly. Add the cheese and nutmeg and continue cooking until cheese is completely melted.
  2. Transfer the Mornay sauce into a bowl, cover with plastic wrap pressed directly into contact with the sauce and let cool.
  3. Melt the butter in a stainless steel pan and fry the mushrooms until they just start to colour, add salt and pepper and rosemary and cook another minute. Remove from heat and keep warm.
  4. Preheat oven to 400°F (200°C) and place rack in middle position of oven.
  5. Place bread slices on a baking sheet and spread with a generous layer of Mornay sauce.
  6. Arrange smoked chicken slices on top, then the mushrooms and cover with another layer of Mornay sauce.
  7. Bake 12 minutes or until the sauce is bubbly and starting to colour.
  8. Serve piping hot.