Chicken Cordon Bleu Panini Sandwich Food

CHICKEN CORDON BLEU SANDWICHES

Steps:

• 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.

CHICKEN CORDON BLEU PANINI

Steps:

• Preheat panini press to high.
• Slice the ciabatta rolls in half lengthwise. Butter the top and bottom of each roll.
• Spread a little mustard on the bottom half of each roll. Layer on the cheese and ham by placing a slice of cheese on both the bottom and top pieces, and a piece of ham on just the bottom.
• Place a piece of chicken on the bottom half of each sandwich. Top the sandwiches and move to the panini press.
• Pressing down on the panini press, grill until the sandwiches are golden brown and the cheese is melted, about five minutes. The sandwiches are now ready to enjoy!

CHICKEN CORDON BLEU PANINI

Steps:

• Season the chicken with salt and pepper on both sides. Set up a dredging station with the flour, beaten egg and bread crumbs each in its own separate shallow bowl.
• In a large skillet, heat the olive oil over medium-high heat. Dredge each piece of chicken in the flour, then the egg, then the bread crumbs and place it carefully in the skillet.
• Cook the chicken for 3 to 4 minutes on each side. Transfer the chicken to a wire rack or a paper towel-lined plate to drain.
• For the panini: Heat the panini press to medium-high heat.
• Whisk together the honey and Dijon mustard in a small bowl; set aside.
• For each sandwich: Spread butter on two slices of bread to flavor the outside of the sandwich. Flip over both slices and spread 1 tablespoon honey mustard on the other side of each slice. Top one slice with a breaded chicken breast, followed by ham and cheese slices.
• Close the sandwich with the other slice of bread, buttered side up.
• Grill two panini at a time, with the lid closed, until the cheese is melted and the bread is toasted, 4 to 5 minutes.

CORDON BLEU CHICKEN SANDWICH

Steps:

• Place boneless, skinless chicken breasts between 2 pieces of plastic wrap abd pound to 1/4 inch thickness.
• Place chicken breasts on greased grill using medium-high heat, close lid and cook, turning once, a total of about 12 minutes or until no longer pink inside or meat thermometer inserted in each piece reads 165(74C).
• On each chicken breast, slather some BBQ sauce on one side.
• Place slices of ham on each breast. Close lid. Let heat for 1 minute then put a slice of cheese on each breast/ham piece. Take off grill.
• In a bowl, combine well the mayonnaise, honey, horseradish and dry mustard, spread over cut sides or rolls.
• Build sandwiches with chicken and garnishes.
• Garnishes-Lettuce, Tomato, Thinly Sliced Onions, Sliced Pickled Hot Peppers.

CHICKEN CORDON BLUE PANINI

Steps:

• Preheat panini press. Place the roll bottoms on a work surface and top with the chicken and ham.
• In a small bowl, mix cheese and ranch dressing and spread on the cut side of the roll tops. Cover the sandwiches with roll tops and place in the panini press. Cook for 3-4 minutes.

CHICKEN CORDON BLEU SANDWICH

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with heavy-duty aluminum foil.
• Combine bread crumbs and 1 teaspoon melted butter in a small bowl.
• Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir ham and onion in melted butter until onion turns translucent, about 5 minutes. Stir in thyme and cook for 1 minute. Add flour and cook, stirring constantly, until flour has lost its raw smell, about 3 minutes. Remove from heat and pour in 1/2 cup plus 1 tablespoon milk. Place saucepan back over medium heat and cook, stirring constantly, until sauce is thick, 1 to 2 minutes.
• Remove saucepan from heat and add 1/2 cup shredded Gruyere cheese, Dijon mustard, salt, black pepper, cayenne pepper, and nutmeg. Stir to combine.
• Stir chicken and diced pickle into cheese sauce.
• Place toasted bread slices on the prepared baking sheet. Brush one side of each bread slice with 3/4 teaspoon melted butter. Turn slices over and top each with 1/4 of the cheese sauce. Sprinkle 1 tablespoon shredded Gruyere cheese over the top of each sandwich. Top with bread crumb mixture.
• Bake sandwiches in the preheated oven until cheese is bubbling and chicken mixture is hot, 15 to 20 minutes.