Chicken Cordon Bleu Sandwiches
This cheesy, broiled sandwich is hearty enough to serve as a simple dinner.
Use the prepared cutlets from day 2 in todays recipe.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 4 | chicken cutlets (1/4 inch thick; 3/4 to 1 pound total) |
| 1 1/2 tablespoon | extra-virgin olive oil, plus more for drizzling |
| kosher salt and freshly ground pepper | |
| 4 slices | black forest ham |
| 8 slices | smoked mozzarella |
| 1 | baguette |
| 3 tablespoons | unsalted butter, softened |
| 3 tablespoons | dijon mustard |
| 1 bunch | watercress or arugula, tough stems removed |
Directions:
Preheat the broiler. Line a baking sheet with foil and evenly space the chicken cutlets in the center. Brush the chicken with 1 tablespoon olive oil and season with salt and pepper. Broil, rotating the baking sheet as needed so the chicken cooks evenly, until lightly browned, 2 to 3 minutes. Flip the chicken and continue to broil until cooked through, 2 to 3 more minutes.
Remove the baking sheet from the oven and top each piece of chicken with 1 slice ham and 2 slices mozzarella. Broil until the cheese melts, 1 to 2 minutes. Season with salt and drizzle with olive oil.
Meanwhile, cut the baguette crosswise into 4 equal pieces, then split open. Spread the bottom halves with butter and the top halves with mustard. Toss the watercress with the remaining 1/2 tablespoon olive oil and season with salt and pepper. Sandwich the chicken and watercress between the baguette halves.
Source: foodnetwork.com
