Chicken Cordon Bleu Sandwiches

Chicken Cordon Bleu Sandwiches


• Turano Gourmet Brioche Rolls
• 4 chicken cutlets (1/4 inch thick; 3/4 to 1 pound total)
• 1 1/2 tablespoons 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 spinach
• Tomato


① 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.
② 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.
③ Top the top rolls with mustard. Toss the spinach with the remaining 1/2 tablespoon olive oil and season with salt and pepper. Sandwich the chicken and spinach between the rolls halves.

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