E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page 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 Cook it With Our University of Tennessee Skillet Ingredients 1 boneless, skinless chicken breast, cut in half lengthwise ¼ teaspoon salt ¼ 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 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. 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. 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. 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. 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. 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. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page 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 Cook it With Our University of Tennessee Skillet Ingredients 1 boneless, skinless chicken breast, cut in half lengthwise ¼ teaspoon salt ¼ 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 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. 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. 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. 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. 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. 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. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
