Rachel's Chicken and Mushroom Sandwich

Ingredients:

• 55 g butter
• 200 g chopped portobello mushrooms
• 2 tablespoons fresh sage leaves, thinly sliced, or 1.5 teaspoons dried sage
• 1 large onion, thinly sliced
• 1 container (450 g) sauerkraut, rinsed and drained
• 4 boneless, skinless chicken breast halves (170g each)
• Grill Spice Blend (Montreal Steak Seasoning)
• 1 tbsp extra-virgin olive oil
• 0.5 cup sour cream
• 2 tablespoons pickled cucumber relish
• 3 tablespoons ketchup
• 2 tbsp chopped fresh dill or 1.5 tsp dried dill
• 2 tbsp chopped fresh parsley
• 8 slices rye bread or pumpernickel bread
• 8 slices Swiss or Gruyere cheese
• 4 large pickled cucumbers
• 1 bunch of radishes, cut in half and salted

Preparation:

1. In a small skillet over medium heat, melt 2 tablespoons of butter, then add the mushrooms and increase the heat slightly. Cook until the mushrooms are tender, about 8–10 minutes. Add the sage halfway through the cooking time. Season the mushrooms with salt and pepper to taste once they have browned, as salt slows the cooking process by drawing out liquid.
2. Meanwhile, melt 1 tablespoon of butter in another small skillet over medium heat. Add the onion, season with salt and pepper to taste, and cook for 10–12 minutes. Add the sauerkraut and cook until heated through, then turn off the heat.
3. While the onions are cooking, heat a cast iron skillet over medium-high heat. Season the chicken generously with steak seasoning. Add olive oil to the skillet and cook the chicken, turning once, until cooked through, about 12 minutes. Transfer the chicken to a plate. Wipe out the skillet and reduce the heat to medium-low. Thinly slice the chicken on the diagonal.
4. In a small bowl, combine the sour cream, relish, and ketchup and toss with fresh herbs. Lightly butter one side of the bread slices with the remaining tablespoon of butter. Assemble the sandwiches, buttered sides facing out, in the following order: dressing, cheese, mushrooms, sliced ​​chicken, sauerkraut and onions, cheese, and finally, dressing.
5. Grill the sandwiches for about 3 minutes per side. Serve with pickles and radishes.