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Iranian chicken sandwich with shredded chicken and mushrooms

Iranian Chicken Sandwich

A delicious Iranian-style chicken sandwich made with shredded chicken, mushrooms, onion, bell pepper, and a creamy homemade sauce, served warm in toasted bread.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 sandwiches
Course: Main Course, sandwich
Cuisine: Iranian, Persian
Calories: 520
Ingredients Method

Ingredients
  

  • 200 g mushrooms sliced
  • 1 medium onion finely chopped
  • 1 small bell pepper sliced
  • 3 tablespoons mayonnaise
  • 1 tablespoon ketchup
  • 1 teaspoon mustard
  • 1 tablespoon olive oil or vegetable oil
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2-3 baguettes or soft sandwich rolls
  • Pickles optional
  • Lettuce optional
  • Cheese optional

Method
 

  1. Cook the chicken breast in water with a little salt until completely cooked and tender, about 15-20 minutes. Remove from the water and shred with two forks.
  2. Heat the oil in a large skillet over medium heat. Add the chopped onion and cook until soft and lightly golden.
  3. Add the sliced mushrooms and cook until tender and most of their liquid has evaporated.
  4. Add the sliced bell pepper and cook for 2-3 minutes.
  5. Add the shredded chicken, turmeric, garlic powder, salt, and black pepper. Stir well and cook for 3-5 minutes.
  6. Reduce the heat to low. Add the mayonnaise, ketchup, and mustard, then mix until the chicken is evenly coated and creamy.
  7. Lightly toast the baguettes or sandwich rolls.
  8. Fill the toasted bread with the warm chicken mixture and add pickles, lettuce, or cheese if desired.
  9. Serve immediately while warm.