Persian Style Sandwich with Chicken, Mushrooms and Cheese | Sandewich Morgh, Gharch, Paneer |
Chicken Dishes,  International Recipes,  Persian Fast Food,  Uncategorized

Chicken Sandwich with Mushrooms and Cheese

Sandewich Morgh Gharch Paneer – A delicious Persian chicken sandwich

Persian food doesn’t only mean rice, stews and kabab; we also have a variety of scrumptious sandwich combos like this pulled chicken sandwich! It’s one of my favourites.

Persian Style Sandwich with Chicken, Mushrooms and Cheese | Sandewich Morgh, Gharch, Paneer |



Preparation: 20 min (partly while cooking the chicken breast)
Cooking time: 50 min
Total: 1 h

Ingredients for 2 footlong sandwiches:

  • 1 chicken breast
  • 250g mushrooms
  • 100g grated cheese (I used mozzarella but you can use anything you like)
  • 8 pickled cucumbers (For the Perisan sandwich experience you want to use salty pickled cucumbers which we call khiaar shoor. You can find them at Iranian, Arabic, Turkish, or Polish supermarkets or delis)
  • 1 long baguette/baton bread (or 2 small ones)
  • Lettuce (a few leaves)
  • 1 onion
  • 2 garlic cloves
  • Pepper, Salt
  • Your favourite table sauces, eg. ketchup, mayonnaise
  • Water
  • 1 tbsp butter


1. Skin off the onion and garlic cloves and put them in a pan together with the chicken breast. Season generously with salt and pepper and add water to the pan. The chicken breast doesn’t need to be completely covered with water. Put on a lid and put it on a medium heat. Cook for 40 minutes. The onion eliminates the typical chicken smell and adds flavour.
You can keep the water and use it as chicken stock for soup or other things.
Cooking chicken breast with an onion for Persian chicken sandwich
2. Cut the mushrooms in half and slice them. Fry them in a little butter. Remove them from the pan.
3. Cut the lettuce in strips and gherkins in half.
4. If you have a long baton or baguette cut it in half. Cut in one side without cutting through the other side and the end of the bread so you can fill it without the content falling out. Remove the inside of the bread to make more room for the fillings. You can keep it for making breadcrumbs.
5. Remove the chicken breast from the pan and let it cool down until it’s cold enough to touch. Pull it apart with your fingers until the end result looks something like this:
Pulled chicken breast for Persian chicken sandwich
6. Add 1 tbsp of butter to the frying pan you used for the mushrooms and fry the pulled chicken for about 5 minutes.
7. Add the fried mushrooms and season with salt and pepper to your liking. Then add the cheese and let it melf and fry until it’s golden brown.
Frying pulled chicken, mushrooms and cheese for Persian chicken sandwich
8. Now fill your sandwiches with the chicken-mushroom-cheese mix. Add lettuce, khiaar shoor (gherkins) and ketchup, or any table sauce you like. Enjoy!
Persian Style Sandwich with Chicken, Mushrooms and Cheese | Sandewich Morgh, Gharch, Paneer |
I hope you enjoyed this recipe! What’s your favourite sandwich? I’d love to know! Tell me in the comments.



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