Time : 48 hrs 25 mins
Prep: 48 hrs,
Cook: 25 mins
Yield: 2 sandwiches
Chicken Cordon Bleu is commonly made by stuffing the ham and cheddar inside the bosom, however for this sandwich – don’t stress over it! Stacking the ham and cheddar on top the buns, popping it in the grill, at that point including seared chicken works impeccably and cuts your planning time (and potential wreckage ups) down the middle!
What You’ll Need
- 1 chicken bosom, butterflied
- 1 glass buttermilk
- 1 glass flour
- 1/4 tsp salt
- 1/4 tsp pepper
- oil for browning
- 2 onion buns
- 4 cuts of swiss
- 8 cuts of Black Forest store ham
- 1 to 2 tbsp sweet hot mustard – your inclination!
How to Make It
- Start by brining the chicken. Add the chicken and buttermilk to a ziplock pack and refrigerate. With respect to time, it’s ideal if the chicken remains in the buttermilk for 48 hours, yet overnight will work as well.
- Once the chicken has doused up the buttermilk, it’s an ideal opportunity to broil. Warmth enough oil to cover the chicken to 360 degrees.
- Then, in a shallow dish blend the flour, salt and pepper and put aside. Expel the chicken from the saline solution and let the overabundance fluid tumble off. Dig the chicken in the flour blend, at that point back in the buttermilk, and afterward back in the flour once more.
- Place the breaded chicken in the oil and let it broil for a 10 minutes until the point when the middle is cooked through and the outside layer is crunchy, flipping the chicken if fundamental. Expel from warmth and place on a paper towel. Sprinkle with a tiny bit of salt.
- Turn your oven on and fabricate your sandwiches. Spread mustard within the bun, put ham on one side and cheddar on the other. Place every one of the parts under the oven until the point that the cheddar has dissolved and the ham has started to fresh up. Expel from warm, put broiled chicken bosom in the center and close. Serve instantly.