We love Chicken Cordon Bleu. And how could you blame us? I don’t know many people who could resist a crispy chicken breast stuffed with ham and oozing melted Swiss cheese? And while most people are familiar with at least the basic concept of the original stuffed and pan fried version, we haven’t stopped there. We love all things cordon bleu. All. The. Things.
Especially our pinwheels version, and in the colder months we really enjoy turning it into a hearty bowl of soup for supper. But we can’t ever seem to stop. We’re always on the lookout for those fun new ways to enjoy old favorites. And thank goodness for it, because it’s how we stumbled onto this sandwich idea.
This recipe is basically everything you love about Chicken Cordon Bleu and its flavor profile, stuffed into a crisp, crusty grilled panini.
Chicken Cordon Bleu Paninis
1 lb chicken cutlets
1/2 cup flour
1 cup panko breadcrumbs
salt and pepper, to taste
oil, for frying
4 ciabatta rolls, or other bread (we also like thick slices of sourdough)
1/4 lb thinly sliced swiss cheese
1/4 lb sliced deli ham
- Preheat your panini press to high.
2. Place the flour, egg, and panko each into separate, shallow bowls. Whisk the egg slightly to blend it together. Season each piece of chicken with salt and pepper, and then coat each piece in flour, egg, and panko, in that order. Set the breaded chicken aside.
3. Heat a few tablespoons of olive oil in a large skillet over medium heat and add the chicken. Cook until the chicken is cooked through and golden and crispy on each side, about 4 minutes per side. Remove the cooked chicken from the pan and set aside.
4. To make the panini, take the ciabatta rolls and slice them in half lengthwise. Butter the top and bottom of each roll, yes the OUTside. Next spread a little mustard on the bottom half of each roll, the inside of the bottom half. Layer on the cheese and ham by placing a slice of cheese on both the bottom and top pieces, and a piece of ham on just the bottom. Next, place a piece of chicken on the bottom half of each sandwich. Top the sandwiches and move to the panini press.
5. Pressing down on the panini press, grill until the sandwiches are golden brown and the cheese is melted, about five minutes. Serve warm, and enjoy!
These look irresistible – that crispy chicken is making my mouth water! This looks like a wonderful, quick meal for chilly evenings.
It’d be perfect to warm up a belly on a cold, winter’s night. It radiates comfort 🙂
I’m sure your boys loved these paninis! Thanks for sharing with FF#90
Yep, they pretty much inhaled them and had to be reminded to chew, and ya know- breathe, in between mouthfuls.