Chicken Cordon Bleu Sandwiches

 


Chicken Cordon Bleu Sandwiches

Ingredients

Dijon Parmesan Sauce:

2 Tbsp. unsalted butter

2 Tbsp. all purpose flour

1 cup whole milk

1 Tbsp. Dijon mustard

1/4 tsp. garlic powder

1/4 tsp. kosher salt

1 oz. Parmesan cheese, grated (about 1/4 cup)

Chicken Cordon Bleu Sandwich:

8 chicken breast tenders (about 1 1/4 lb.)

1 1/2 tsp. kosher salt, divided

1/2 tsp. black pepper, divided

1 Tbsp. Dijon mustard

1/3 cup (about 1 1/2 oz.) all-purpose flour

2 large eggs, beaten

1 Tbsp. whole milk

2 cups panko (Japanese-style breadcrumbs)

1/2 cup canola oil, divided

2 Tbsp. salted butter, at room temperature

8 (1/2-in.-thick) bakery sourdough bread slices (from 1 [20-oz.] loaf) 

8 (1/2-oz.) slices Gruyeŕe cheese (such as Boar’s Head)

8 (1-oz.) Black Forest deli ham slices

Directions

Prepare Dijon Parmesan Sauce:

Melt butter in a small saucepan over medium. Add flour, and cook, stirring constantly, until smooth and flour smells nutty, 1 to 2 minutes.

Gradually add milk, whisking vigorously until mixture is completely smooth, about 1 minute. Whisk in mustard, garlic powder, and salt. Cook, whisking constantly, until thickened, 2 to 3 minutes.

Remove from heat; stir in Parmesan vigorously until melted, about 1 minute. Cover, and keep warm.

Flatten chicken tenders:

Line 2 baking sheets with wire racks; set aside. Place chicken tenders 2 inches apart between 2 pieces of parchment paper. Use the smooth side of a meat mallet to pound chicken tenders to about 1/2-inch-thick, avoiding tears in chicken tenders.

Season chicken tenders:

Sprinkle chicken tenders with 1/4 teaspoon each of the salt and pepper; brush Dijon mustard evenly over all sides of chicken tenders.

Make dredging station:

Place flour in a shallow bowl. Whisk eggs and milk together in a separate shallow bowl; place panko a third shallow bowl; stir in remaining 1 1/4 teaspoons salt and 1/4 teaspoon pepper.

Coat chicken in breadcrumbs:

Working with 1 chicken tender at a time, dredge chicken tender in flour, and shake off excess. Dip in egg mixture, letting excess drip off; dredge in panko mixture to coat, pressing to adhere. Place chicken tender on 1 of the prepared wired racks. Repeat process with remaining chicken tenders, flour, egg mixture, and panko mixture. (Discard any remaining flour, egg mixture, and panko mixture.)

Cook chicken tenders:

Heat 1/4 cup of the canola oil in a large nonstick skillet over medium-high until shimmering. Add half of the chicken tenders. Cook until golden brown and a thermometer inserted into thickest portion of chicken registers 165°F, 6 to 8 minutes, turning halfway through cook time. Transfer chicken to second wire rack; wipe skillet clean. Repeat process with remaining 1/4 cup oil and chicken tenders.

Assemble sandwiches:

Spread butter evenly on 1 side of each bread slice, and place bread slices, buttered sides down, on a work surface. Top 4 of the bread slices each with 1 slice of cheese, 2 slices of ham, 2 chicken tenders, 1 tablespoon Dijon Parmesan Sauce, and 1 slice of cheese. Top with remaining 4 bread slices, buttered sides up, pressing to flatten.

Brown sandwiches, and serve warm:

Return skillet to medium; place 2 of the sandwiches in skillet. Cook, flipping once, until cheese is melted and bread is golden brown, 3 to 4 minutes per side. Repeat process with remaining sandwiches. Serve warm with remaining Dijon Parmesan Sauce.

Bake rolls:

Meanwhile, bake frozen Parker House Rolls according to package directions.

Make honey-butter mixture

Once you remove the foil to continue baking, stir together melted butter and honey.

Brush honey butter over tops of rolls and continue baking 5-10 minutes or until golden brown.

Stuff rolls:

Remove from oven and split rolls in half. Add cooked chicken nuggets to rolls and serve immediately.

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