I had a package of chicken breasts and the wheels in my head started cranking. One of the first things that came to mind was Chicken Cordon Blue. We all love it here so no worries with that. However, with the heat we have been having I really wanted to keep the cooking to a minimum. So the search began again. What could I do with these two lonely chicken breasts? I started to think maybe just making sandwiches was the way to go and then it hit me. Why not make a Chicken Cordon Blue sandwich? Hhhmmmmm OK so chicken breasts....check......black forrest ham....check......swiss cheese.....check bread bread bread AHA a loaf of ciabatta bread BINGO I had it. I knew what I wanted to make
So the Deconstructed Chicken Cordon Blue Sandwich was born. Because the cibatta bread was so thin I decided to do them open faced. I wanted to make a tarragon Dijon mayo to go with them but alas not tarragon in the house so I had to settle for just a Dijon mayo. But they were good with just that. Jessi, Kevin and I devoured them as soon as they were remotely cool enough to be eaten! That is why no picture on a plate. They went from the baking sheet straight into our tummies! Jessi just kept saying OMG Mom these are sooooo good. She is in the culinary program at Job Corps and told me she was going to tell her trade boss that he needed to make these. I love it when a plan comes together!!
Deconstructed Chicken Cordon Blue Sandwiches
2 good sized boneless, skinless chicken breasts
16 slices of deli style black forest ham
8 slices of Swiss cheese cut in half (I did them in triangles)
1/2 cup mayo
1 tablespoon Dijon mustard
1 tablespoon fresh tarragon leaves, chopped (optional)
2 tablespoon Extra virgin olive oil, plus some for drizzling
1 loaf ciabatta bread
1 clove garlic (optional)
1 tablespoon fresh thyme leaves, chopped (optional)
Preheat oven to 350 degrees F
Cut chicken breasts in half (like a book) and then cut the halves in half, giving you 8 chicken tender sized pieces. Season the chicken on both sides with salt and pepper.
Combine the mayo and Dijon mustard together in a small bowl. (this is where I Would have added a tablespoon of chopped tarragon leaves).
Slice the ciabatta bread giving you 8 slices. Place bread slices on a baking sheet and drizzle them with olive oil. Bake the bread slices in the oven just until crispy, approx 5 minutes (times vary). When bread comes out you can rub it with a clove of garlic if you like garlic. Spread a thin layer of the Dijon mayo mixture on the bread.
Meanwhile in a large skillet, over medium-high heat. Add olive oil to the pan and cook the chicken until done, 2 or 3 minutes per side. Place cooked chicken tenders on the bread slices. In the pan that you cooked the chicken heat the ham slices just enough to warm them. Then place them on top of the chicken. Top each sandwich with two of the cheese triangles. Put the sandwiches into the oven and heat them until the cheese melts and the meat is heated through. Sprinkle hot sandwiches with a few chopped thyme leaves (optional). Serve warm and enjoy!