Grilled cheese au poulet et au fromage Le Calumet

In collaboration with
Nancy Bordeleau, Cinq Fourchettes

6 and more Portions
10 min Prepping
25 min Cooking
Recipe Easy


  • 1 Exceldor chicken breast
  • 20 slices baguette bread
  • 2 tbsp. (30 ml) oil
  • 1 tbsp. (15 ml) butter
  • 1 small onion, thinly sliced
  • 8 oz. mushrooms
  • 1/4 cup (90 ml) white wine
  • 1 sprig thyme
  • Salt and pepper to taste
  • 200 g (about 2 cups) Calumet cheese from Fromagerie Bergeron, grated
  • 2 or 3 tbsp. unsalted butter


Click the steps to erase them.

  1. Preheat oven to 350°F (180°C).
  2. Heat 1 tbsp. of oil in a skillet.
  3. Brown chicken breast on both sides. Transfer to a baking dish and bake for 15 to 20 minutes.
  4. In the meantime, slice mushrooms, remove thyme leaves from stem and chop coarsely.
  5. Heat butter and remaining oil in a saucepan. Add onion and cook for 3 minutes or until translucent.
  6. Add mushrooms and thyme and cook over medium heat until golden brown, about 8 to 10 minutes.
  7. Deglaze with wine and simmer until it evaporates. Add salt and pepper. Set aside.
  8. Remove chicken from oven and shred using two forks.
  9. Butter bread with unsalted butter and assemble sandwiches (bread, chicken, mushrooms, cheese, bread).
  10. Grill in oven or in a skillet until cheese has melted. Serve.