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Pan-seared Chicken Cordon Bleu Sandwich

Lodge Cast Iron | April 19, 2019

Have you ever wanted to eat cordon bleu on a sandwich? We have. This recipe will make you feel like a top chef, with pan-seared chicken, ham, Dijonnaise, and melted cheese loaded between two toasted onion rolls. Bonus: Make this meal for $25.

Level
Intermediate
Prep Time
5 minutes
Cook Time
18-20 minutes
Serves
2
cordon bleu

Ingredients

  • 1 boneless, skinless chicken breast, cut in half lengthwise
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 slices thick-cut ham
  • 2 slices Swiss cheese
  • 1 tablespoon water
  • 2 tablespoons mayonnaise
  • 2 tablespoons dijon mustard
  • 2 large onion rolls, cut in half
  • 2 leaves romaine lettuce
  • 1 small tomato, sliced
  • 1 piece of aluminum foil (or lid for 10.25 Inch Skillet)

Directions

  1. Gradually preheat olive oil in a skillet over medium-high heat, 4-5 minutes. While the skillet is heating, season all sides of chicken breast with salt and pepper. Add the chicken breast halves to the skillet and sear until cooked through to 165 degrees Fahrenheit, 4-5 minutes per side.
  2. While the chicken is cooking, mix mayonnaise and mustard together and set aside. Remove chicken from the skillet and lower the heat to medium low. 
  3. Place ham in the skillet along with the tops of the onion rolls. Toast bread for 1 minute and sear ham for 1 minute per side. Remove rolls and ham from skillet.
  4. Assemble the sandwiches. Spread 1 teaspoon Dijonnaise on the bottom of each onion roll. Add the chicken halves and seared ham and top with sliced Swiss cheese. 
  5. Place the open-faced sandwiches back in the skillet and add 1 tablespoon of water to the cooking surface. Cover with a lid or aluminum foil and allow the cheese to melt for approximately 1 minute.
  6. Remove the bottoms of sandwiches from the skillet. Spread two additional teaspoons of Dijonnaise on the tops of the onion rolls and place on top of sandwiches. Serve immediately. 
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Contributed By: Lodge Cast Iron

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