Morgh-o Gharch-o Paneer Sandevich - Chicken Mushroom and Mozzarella Sandwich
Morgho Gharcho Paneer Sandevich is a very easy yet delicious fast food. Back in Iran, there was a sandwich shop I went to quite often. The owner knew my favourite sandwich very well. So as soon as I stepped into the shop he would ask, “Same as always?”
If you like crispy, golden-brown chicken and cheese paired with savoury mushrooms, this sandwich is for you.
Here is a short video of the cooking process on my Instagram.
You can download this recipe as a printable PDF for a small fee here.
Cook the most popular Persian dishes at home with the help of my e-book.
Time
Prep: 5 min Cooking: 40 min Total: 45 min
Ingredients (serving 2)
For the chicken, mushroom and cheese filling:
250g / 8.8oz chicken breast, cut into half
250g / 8.8oz chestnut mushroom (the bigger the better), cleaned with a damp kitchen towel
200g / 7oz grated mozzarella
1 medium onion, peeled and roughly sliced
6 tbsp vegetable oil
3 tbsp butter
1/4 tsp black pepper
Salt to taste
For the sandwich:
Bread of choice to serve (eg baguette, flatbread, gluten-free, wholegrain, …)
Salad leaves of choice
Finely chopped fresh parsley
Salty pickled cucumbers (khiaar shoor) or gherkins
A mix of mayonnaise + ketchup + hot sauce
Preparation
Cut the chicken breast in half so that it cooks faster.
Peel the onion and roughly slice it.
Clean the mushrooms using a clean damp kitchen towel.
Cut a very thin layer on both sides of the mushroom caps. This helps them to get maximum contact with the hot surface of the pan on all sides. Then, cut the mushrooms into 1/2-inch thick slices. The reason we cut them into larger slices is that mushrooms shrink a lot when searing them.
Slice the gherkins.
Method
Heat 2 tbsp of vegetable oil in a small pot and sauté the onion for two minutes until fragrant.
Add the chicken breast, 1/8 tsp black pepper and salt to taste.
Add freshly boiled water to cover. Bring it to a simmer.
Put on the lid and let it simmer for 20 minutes until it’s perfectly cooked.
In the meantime, heat the remaining vegetable oil in a pan. The sliced mushrooms should all come in full contact with the pan’s surface. If your pan is not big enough, sear them in two batches. Sauté them from both sides over high heat for a short time to get a nice crusty brown colour and lock the juice inside as much as possible. Remove them from the pan and set them aside.
Once the chicken is cooked remove it from the pot. You can use the remaining water as chicken stock for any other dish or add some veggies and make a delicious, simple soup.
Shred the cooked chicken breast using two forks.
Heat the butter in the same pan that you fried the mushrooms in. Once sizzling, add the shredded chicken and fry it for a few minutes until golden.
Transfer the fried mushrooms to the pan with the chicken and stir them together.
Add the remaining black pepper.
Spread the chicken and mushrooms out in the pan and add the mozzarella.
Once the mozzarella is melted your sandwich filling is ready.
Serve the sandwich
Serve the chicken, mushrooms and mozzarella with bread or fill sandwich baguettes with it. Add some mayonnaise, finely chopped parsley, lettuce, herbs and khiaar shoor (salty pickled cucumbers) if you like.
I’d love to see your Sandewiche Morgho Gharcho Paneer! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!
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