So now you might be asking how that meal got us to this sandwich. Well, it's Lunch Week at The Kitchn, so I sat down to brainstorm a few ideas. All of the usual suspects crossed my mind. Of course I could settle on a traditional pasta salad, or perhaps a simple wrap, but where's the fun in that? The chicken cordon bleu kept popping into my head, so I let my imagination run a little wild.
I knew I wanted to to make it in sandwich form. I contemplated different types of bread, perhaps a little spicy honey mustard on the side. And then I had my Aha! moment. Chicken cordon bleu contains all of the same flavors as my cherished croque monsieur, except it's with chicken not bread. Oh yes, I was on to something here. And with that, a chicken cordon bleu-croque monsieur love child was born.
Obviously, this is not a bento-box kind of lunch (but hopefully there will be some of those type recipes shared here this week, as well). This is a happy-weekend-to-me kind of lunch, a lunch that is meant to be shared. And while I nibbled this sandwich lounging on the couch still in my pj's, who's to say you shouldn't enjoy it picnic-style, with a pile of spring lettuces tossed in Dijon vinaigrette and a few glasses of chilled champagne. Vive la France!
Chicken Cordon Bleu-Croque Monsieur
For the chicken
1 large chicken breast
1/2 cup panko crumbs
2 tablespoons butter, melted
1/4 teaspoon garlic powder
1/4 cup flour
1 egg, lightly beaten
Kosher salt and pepper
For the sandwich
4 slices Challah bread, cut 1-inch thick
2 tablespoons butter, softened
2-4 large ham slices, to taste
3 - 4 Gruyere, Swiss, or Havarti slices, to taste
1/4 cup grated Parmesan
For the sauce
2 tablespoons unsalted butter
2 tablespoons flour
1 cup whole milk or half and half, scalded
1 teaspoon mustard powder
Splash of sherry (optional)
Kosher salt and pepper
1/2 cup grated Parmesan
For the chicken, preheat oven to 400°F. Slice the chicken breasts horizontally from tip to tip, holding the knife parallel to the cutting board, to create two long cutlets. Place the cutlets into a large Ziploc bag and pound with a meat mallet to an even thickness.
Mix together the panko crumbs, butter, and garlic powder. Have three shallow bowls (I like to use cake pans) set aside. Add flour to one bowl, egg to another, and the panko mixture to the last. Season each mixture with salt and pepper.
Dredge each cutlet first in the flour, then the egg, and lastly in the panko mixture, making sure to coat the meat evenly. Place the cutlets on a baking sheet and cook for approximately 18 minutes, or until the chicken is cooked through. Finish under the broiler for two minutes, or until they are golden brown.
Butter each slice of bread on one side. Place on a baking sheet, buttered side up, and put in the oven with the chicken. Cook until the bread is toasted, about 15 minutes. (The chicken and bread should finish about the same time.)
Meanwhile, make the Mornay sauce. Melt the butter in a small saucepan on medium-low heat. Add flour and whisk until smooth (and the flour taste is cooked out), about one minute. Pour in scalded milk and cook until the sauce thickens, approximately 3-5 minutes. (If the sauce is too thick, add a couple more tablespoons of milk until it reaches your desired consistency.) Add the mustard powder, sherry, and salt and pepper to taste. Reduce heat to low and stir in 1/2 cup of Parmesan until melted. Season again, to taste. Keep the sauce on low heat, stirring occasionally, until ready to assemble the sandwiches.
Place a chicken cutlet on top of a slice of bread. Top with two slices ham, a couple slices of cheese, and another slice of bread. Spread a generous amount of Mornay sauce and Parmesan cheese over the sandwich. Repeat. Bake the sandwiches for approximately 8 minutes, then finish off under the broiler for a couple of minutes until the cheese inside the sandwich is melted and the top is golden brown. Serve immediately.
(Images: Nealey Dozier)