I’ve been on a sandwich kick lately. I love revamping traditional recipes and transforming them into portable sandwiches. Chicken Cordon Bleu is one of my favorite dishes but it’s so fattening and time consuming to make. For this sandwich version, I simply add white wine to mayonnaise to create a sauce and dress it with paprika and white pepper, which are traditional.
It’s a good sandwich, not my best, but good.
Chicken Cordon Bleu Sandwich
1 tablespoon mayonnaise
1 teaspoon dry white wine
Dash of each paprika and pepper (white pepper is preferred, but black will do)
1 crusty bread roll or large dinner roll from a bakery
4 slices of good quality deli ham or proscuitto
1 thick slice of Gruyere cheese (you can substitute Swiss)
Half a rotisserie chicken breast
Preheat oven to 400 degrees.
First, stir together mayonnaise, wine and paprika and pepper. Set aside.
When the oven is preheated, slice your roll in half. Smear mayonnaise mixture, which will be thin, on both insides of the bread. Layer the ham, cheese and chicken and close the sandwich. Bake for 5 minutes and then enjoy.