Enjoy this slight twist on a classic, chicken cordon bleu in a sandwich, topped with a spicy mayonnaise dressing, on a butter toasted bun.
20 min
35 min
4
4 boneless skinless chicken breasts
8 slices ham
8 slices Swiss cheese
2 eggs
1/4 cup flour
1/2 cup bread crumbs
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon oregano
1/4 teaspoon parsley flakes
3 tablespoons melted butter
4 sandwich buns
1/2 cup mayonnaise
1/2 teaspoon Tabasco sauce
1/2 teaspoon lemon juice
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
Preheat oven to 375°F; oil a 9x13 glass baking dish.
Flatten chicken breasts with meat mallet.
Prepare flour and beaten eggs in separate dishes.
Mix bread crumbs, melted butter, and spices in medium bowl.
Place baking dish in oven while preparing chicken.
Coat chicken in flour, egg, then bread crumbs; place in hot oil.
Bake 30-40 minutes, turning once, until internal temperature reaches 165°F.
Top cooked chicken with ham and cheese; bake 5-10 minutes until melted.
Mix mayonnaise with Tabasco, chili powder, garlic powder, salt, pepper.
Butter and toast sandwich buns to golden brown.
Assemble sandwiches with chicken, mayo dressing, and desired toppings.
