Chicken, Mushroom, and Swiss Cheese Melts



  • 4 boneless, skinless chicken breasts
  • 8 slices Swiss cheese
  • 4 French rolls, sliced in half
  • 1 onion, sliced
  • 1 bell pepper, sliced
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 cup chicken broth or white wine (optional)


  1. Preheat your oven to 375°F (190°C).
  2. Season the chicken breasts with salt, pepper, dried thyme, and paprika.
  3. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook until golden brown on both sides and cooked through, about 5-6 minutes per side. Remove from the skillet and set aside.
  4. In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onions, bell peppers, mushrooms, and minced garlic. Sauté until the vegetables are tender, about 5-7 minutes. If desired, deglaze the skillet with chicken broth or white wine, scraping up any browned bits from the bottom of the pan.
  5. Split the French rolls in half and place them on a baking sheet. Place a slice of Swiss cheese on the bottom half of each roll.
  6. Slice the cooked chicken breasts into strips and divide them evenly among the sandwiches on top of the Swiss cheese.
  7. Spoon the sautéed vegetables over the chicken.
  8. Top each sandwich with another slice of Swiss cheese.
  9. Place the sandwiches in the preheated oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.
  10. Remove from the oven and serve hot.


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