Chicken Cordon Bleu Sandwiches
This cheesy, broiled sandwich is hearty enough to serve as a simple dinner. Dovetailing Tip: Use the chicken breast you cooked on day 2 for today’s sandwiches.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 246
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 246
4 chicken cutlets (1/4 inch thick; 3/4 to 1 pound total)
1 1/2 tablespoons extra-virgin olive oils, 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
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
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
