Hot stuffed sandwiches with chicken and mushrooms (in a pan)

In order not to rack your brains over what to cook for breakfast or just for a snack, save this recipe for hot sandwiches with chicken fillet, cheese, mushrooms and eggs. It's hearty, tasty and healthy! These sandwiches are convenient to eat, they are very tasty and contain everything you need to satisfy your hunger.

Ingredients

• Baguette - 1 pc. (250 g)
• Chicken fillet - 130 g (1 pc.)
• Champignons - 50 g
• Red onion - 60 g (0.5 pcs.)
• Adyghe cheese - 50 g
• Eggs - 3 pcs.
• Milk - 100 ml
• Fresh dill - 3-4 sprigs + for decoration
• Salt - 1/3 teaspoon

Directions

1. Prepare the necessary products.
2. Adyghe cheese can be replaced with ordinary hard cheese, feta or suluguni.
3. Cut the chicken fillet lengthwise into 2 flat pieces, salt and pepper.
4. Heat up a skillet with 1 tbsp. a spoonful of vegetable oil and put the fillet there.
5. Fry the fillet for 3 minutes on each side, until golden.
6. Then transfer the chicken meat from the pan to a plate.
7. While the chicken meat is fried, cut the mushrooms and peeled red onion into small cubes.
8. Put the onion and mushrooms in the pan with the remaining oil after frying the fillet. Fry over medium heat for 5-6 minutes.
9. Onions and mushrooms should be soft and lightly browned.
10. Finely chop the dill greens. Cut Adyghe cheese and chicken fillet into small cubes.
11. Combine prepared cheese, chicken fillet, dill and fried onions and mushrooms in a bowl.
12. Whisk the eggs into the same bowl. Add milk and salt.
13. Stir the eggs and milk along with the rest of the ingredients.
14. Cut the baguette into thin slices about 1 cm thick.
15. From each piece of baguette, use your hands to select the crumb, leaving the whole dense crispy rim.
16. Heat up a non-stick skillet with 1 tbsp. spoon of vegetable oil and put the prepared baguette slices there.
17. Stuff each slice of bread with chicken, mushrooms, and eggs. Grill over medium heat for 2-3 minutes on one side.
18. Gently pry a slice of bread with a spatula (or fork) and turn over to the other side. Fry for 2-3 more minutes.
19. Put the finished sandwiches on a plate or board and fry the next batch. Serve hot stuffed sandwiches, garnished with fresh herbs. They taste best immediately after roasting, but even when cold, their taste is very high.
20. The stuffing keeps well in the baguette and does not fall out when cutting or biting off.