A chicken cordon bleu sandwich has all the flavors of the family-favorite dinner but in an easy sandwich form.
Store all the pieces separately so you’re free to reheat the chicken fully before assembling.
Reheat the sauce separately, too, adding a splash of milk if needed.
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We call for bakery sourdough bread because we love the chewy, dense texture and slightly salty-sour flavor.
It contrasts nicely with all the richer elements of the sandwich and Dijon Parmesan sauce.
But you’ve got the option to use any bread you want.
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We’d just steer clear of strongly flavored breads like rye or olive bread.
The flavors may clash with the sandwich ingredients.
1 1/2tsp.kosher salt, divided
1/2tsp.black pepper, divided
1/3cup(about 1 1/2 oz.
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loaf)
8(1/2-oz.
)slicesGruyere cheese(such as Boars Head)
8(1-oz.
Gradually add milk, whisking vigorously until mixture is completely smooth, about 1 minute.
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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.
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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.
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Make dredging station:
Place flour in a shallow bowl.
Place chicken tender on 1 of the prepared wired racks.
Repeat process with remaining chicken tenders, flour, egg mixture, and panko mixture.
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(Discard any remaining flour, egg mixture, and panko mixture.)
Add half of the chicken tenders.
Transfer chicken to second wire rack; wipe skillet clean.
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Repeat process with remaining 1/4 cup oil and chicken tenders.
Top with remaining 4 bread slices, buttered sides up, pressing to flatten.
Repeat process with remaining sandwiches.
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Serve warm with remaining Dijon Parmesan Sauce.
Credit:Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Credit:Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Credit:Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Credit:Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
