Chicken Cordon Bleu-wich – An Old Classic Gets Open Faced
Don’t get me wrong, I love the classic preparation, and will do my version one of these days, but for all that pounding, stuffing, rolling, pinning, breading, frying, and baking…I can deliver the same basic flavor and texture profile with significantly less time and effort.
Anyway, it’s been a while since I posted a sandwich video, and this, as the name would indicate, was certainly a blue ribbon winner. It made for a perfect lunch, but throw a poached egg on top, and you’ve got a stellar brunch item; or cut these up into quarters, and serve as finger food for the next big game. I hope you give these a try soon. Enjoy!
Ingredients for 4 portions:
*Note: topping can be made days ahead and baked whenever.
*Note: topping can be made days ahead and baked whenever.
2 tbsp butter
1/2 cup diced smoked ham
1/2 cup diced onion
1/4 tsp dried thyme
2 tbsp flour
1/2 cup plus 1 tbsp milk
3 oz shredded gruyere cheese, divided (save a little for the top)
1 rounded tsp Dijon mustard
pinch of nutmeg
1 cup diced cooked chicken
1/4 cup diced dill pickle
cayenne, salt and pepper to taste
2 tbsp bread crumbs mixed with 1 tsp melted butter for the top
Chicken Cordon Bleu-wich – An Old Classic Gets Open Faced
9 out of 10 based on 10 ratings. 9 user reviews.
Di terbitkan pada :Tuesday, December 4, 2012
Categories:
Breads,
Cheese,
Chicken,
French Cuisine,
Pork,
Sandwiches
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