Chicken Cordon Bleu Sandwich
Chicken Cordon Bleu Sandwich. This recipe is a modern and healthy twist on an old classic that you can fit in your hand.
While planning my menus and specials during my reign in the kitchens, I always looked to keep things fresh and innovative, but also strived to have a connection to the classics of cooking or to the traditions of a particular region or cuisine. Chicken Cordon Bleu was one of those timeless classics that just seems to be a standard in any Chef’s arsenal of recipes, and with good reason. It’s tasty, time tested and only has a few ingredients that are readily available to anybody.
For this sandwich I wanted all the flavor of the classic Chicken Cordon Bleu, but wanted to brighten up the flavor with some lighter ingredients and some fresh twists. To make it lighter and easier to make, I decided to pan sear the chicken breasts instead of breading them and to give the dish a modern twist I created a Greek yogurt based artichoke spread for the schmear. Yogurt? On a sandwich? Yes, on a sandwich.
Let’s Make It
The first step for the Chicken Cordon Bleu Sandwich is to make the artichoke spread. The spread can be made ahead of time, a day to a few minutes before, so you have it on hand and ready for final assembly.
Drain the artichoke hearts and add to food processor along with fresh garlic. Pulse the garlic and artichoke hearts until the hearts are rough chopped. This will make for a chunky spread with some character. If you want a smoother consistency, just pulse a few times more.
Transfer the prepped artichoke hearts and garlic to a mixing bowl and add the Greek yogurt, mayonnaise, dijon or whole grain mustard, red wine vinegar, small diced roasted red peppers and kosher salt and fresh cracker pepper.
Mix by hand.
Place spread in glass bowl and hold in refrigerator until you are ready to assemble the sandwich.
Now, if you are ready to continue on making the Chicken Cordon Bleu Sandwich, take out a large frying pan and set heat to medium high. I finish my chicken in the oven so I also set my oven temp to 375 degrees to pre-heat. Spray your pan with non-stick pan spray and add your olive oil. Liberally season your chicken breasts with McCormick Montreal Chicken Seasoning and add to pan. Sear each side until nice and browned and either finish in oven or turn down heat to medium low and finish chicken in pan.
Once chicken is finished, set aside and allow to rest. This will help the chicken stay juicy and tender before cutting the breasts. Now set your oven to broil and slice your buns in half, set on a tray and toast under the broiler. Once your buns are nice and toasty, slice your chicken breasts across into slices about an inch or so thick. Place your slices on the bottom part of the bun along with two slices of the smoked pit ham.
Once you have placed the chicken and ham on the bottoms of the buns, place tray under broiler for about 3 minutes to heat ham. Once ham is hot, place a slice of the muenster cheese on top of the ham on each sandwich and return to the broiler to make the cheese all nice and melty.
As the cheese and broiler are working their magic, spread two tablespoons of the artichoke spread on each of the tops of the buns and add a generous pinch of the clover sprouts. If you can’t find clover sprouts you can also use broccoli or alfalfa sprouts. Once the cheese is melted and the tops are schmeared and sprouted, bring the two halves together.
This Chicken Cordon Bleu Sandwich was a winner with my girls as I sure it will be a hit in your home as well. Pair this up with a nice salad, some kettle cooked chips and wash it down with a Belgian Witbier. Enjoy!
- 5 Each Buns Your Favorite Kind
- 4 - 4.5 Ounces, Per Sandwich Seared Chicken Sliced Thick to Fit Buns
- 5 Slices Muenster Cheese Sargento
- 10 Slices Smoked Pit Ham Boars Head
- 1 Pinch Clover Sprouts Per Sandwich
- 2 Tbsp Artichoke Spread Per Sandiwch
- 1.5 lbs Chicken Breast
- TT Montreal Chicken Seasoning
- 3 Tbsp olive oil
- 1 Can Medium Artichoke Hearts Drained
- 1/4 Cup Roasted Red Pepper Small Diced
- 6 Ounces Plain Greek Yogurt
- 1 Tbsp mayonnaise
- 2 Tbsp Dijon or Whole Grain Mustard
- 1 Clove Fresh Garlic Minced or Pressed
- 1/2 tsp red wine vinegar
- TT salt and pepper
Turn large, non-stick fry pan to medium low heat and spray with pan spray and add olive oil.
Liberally dust the chicken breasts with the Montreal Chicken Seasoning and add to pan.
Flip Chicken breasts once and put in an oven that was preheated to 350 degrees and cook for 15 minutes.
Take out of oven and let rest for 5 minutes before slicing for sandwich assembly.
Slice buns in half and arrange on tray and toast under oven broiler.
Slice chicken breasts to desired thickness and arrange on bottom part of buns.
Top chicken with 2 slices of smoked pit smithfield ham. Set bun tops aside and toast ham on chicken under broiler to 3 minutes.
Top ham with muenster cheese and melt under broiler. Once cheese is melted, pull tray from oven.
Spread about two Tbsp of artichoke spread on bun tops and put on the clover sprouts.
Place prepared bun tops on prepared bun bottoms and serve
Place drained artichoke hearts and garlic in food processor and pulse until rough chopped.
Place dijon mustard, greek yogurt, red wine vinegar and salt and pepper and pulse until fully combined.
Scrap mixture into bowl and fold in diced roasted red pepper. Cover and set aside until ready to assemble sandwiches, or spread on crackers and crostini and enjoy with pinot grigio.