Chicken and Mushroom Julienne in Bread Buns

Dice the chicken fillet into small cubes and finely dice the mushrooms. Grate the cheese.

Sauté the chicken fillet in a small amount of oil.

Sauté the mushrooms separately.

Make the béchamel sauce. Warm the milk, add flour one tablespoon at a time, whisking constantly to prevent lumps. Finish by adding butter, pepper, and salt. Mix thoroughly. The sauce is ready.

Hollow out the bread buns, removing the crumb. Brush the inside with sauce.

Place the chicken fillet at the bottom of the bun, season lightly with salt, and drizzle with sauce. Add the mushrooms on top, drizzle with sauce again, and cover with grated cheese.