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1
In a small skillet, melt 2 tablespoons of the butter over medium heat, add the mushrooms, and raise the heat a bit.
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2
Cook the mushrooms for 8 to 10 minutes until tender and dark.
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3
Add the sage midway through the cooking time.
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4
Season the mushrooms with salt and pepper after theyre dark and tender, as salt slows the browning by drawing out liquids.
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5
Meanwhile, in a second small skillet over medium heat melt another tablespoon of butter.
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6
Add the onions, season with salt and pepper, and cook until tender, 10 to 12 minutes.
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7
Stir in the sauerkraut, warm through, and turn off the heat.
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8
While the onions cook, heat a cast-iron pan or griddle to medium-high heat.
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9
Season the chicken liberally with Montreal Steak Seasoning.
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10
Add the EVOO to the pan or griddle and cook the chicken, turning once, for 12 minutes, or until done.
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11
Remove from the heat and wipe down the skillet or griddle, and lower the heat to medium-low.
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12
Slice the chicken thin on an angle.
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13
While the chicken cooks, stir the sour cream, relish, and ketchup together in a small bowl and season with the fresh herbs.
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14
Lightly butter one side of the slices of bread with the remaining tablespoon of butter.
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15
Build the sandwiches with buttered sides facing out, in this order: dressing, cheese, mushrooms, sliced chicken, sauerkraut with onions, cheese, and ending with the dressing to set in place.
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16
Grill the sandwiches for about 3 minutes on each side.
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17
Serve with the pickles and salted radishes.
