Chicken Cordon Blue Panini Recipes

CHICKEN CORDON BLEU PANINI

Steps:

• Preheat panini press to high.
• Slice the ciabatta rolls in half lengthwise. Butter the top and bottom of each roll.
• Spread a little mustard on the bottom half of each roll. 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.
• Place a piece of chicken on the bottom half of each sandwich. Top the sandwiches and move to the panini press.
• Pressing down on the panini press, grill until the sandwiches are golden brown and the cheese is melted, about five minutes. The sandwiches are now ready to enjoy!

CHICKEN CORDON BLEU PANINI SANDWICH

Steps:

• In a small bowl, stir together the cream cheese, Dijon mustard and mayo (or sour cream) until smooth.
• For each sandwich: spread sauce on both sides of the bread (I spread a light coating on the outside of the bread and a more generous dollop on the inside of both pieces). Sprinkle the outside of each piece of bread with a bit of salt and pepper or a garlic/herb seasoning blend and place the pieces of bread seasoning side down.
• Continue layering one slice of bread with a slice of Swiss cheese, cooked chicken, a couple slices of deli ham, and a final slice of Swiss cheese. Top with the other slice of bread (seasonings on the outside).
• Cook the sandwich on a preheated panini press or on a hot griddle or skillet on the stove until golden and the cheese is melted. If using a skillet or griddle, flip as needed to cook through - you can also weigh the sandwich down with a heavy pan or skillet for a panini-like effect. Serve warm.

CHICKEN CORDON BLEU II

Steps:

• Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
• Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
• Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

CHICKEN CORDON BLEU I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
• Pound chicken breasts to 1/4 inch thickness.
• Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
• Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

CHICKEN CORDON BLUE PANINI

Steps:

• Preheat panini press. Place the roll bottoms on a work surface and top with the chicken and ham.
• In a small bowl, mix cheese and ranch dressing and spread on the cut side of the roll tops. Cover the sandwiches with roll tops and place in the panini press. Cook for 3-4 minutes.

20 CHICKEN SANDWICHES TO MAKE AT HOME

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chicken sandwich recipe in 30 minutes or less!

CHICKEN CORDON BLEU PANINI

Steps:

• Season the chicken with salt and pepper on both sides. Set up a dredging station with the flour, beaten egg and bread crumbs each in its own separate shallow bowl.
• In a large skillet, heat the olive oil over medium-high heat. Dredge each piece of chicken in the flour, then the egg, then the bread crumbs and place it carefully in the skillet.
• Cook the chicken for 3 to 4 minutes on each side. Transfer the chicken to a wire rack or a paper towel-lined plate to drain.
• For the panini: Heat the panini press to medium-high heat.
• Whisk together the honey and Dijon mustard in a small bowl; set aside.
• For each sandwich: Spread butter on two slices of bread to flavor the outside of the sandwich. Flip over both slices and spread 1 tablespoon honey mustard on the other side of each slice. Top one slice with a breaded chicken breast, followed by ham and cheese slices.
• Close the sandwich with the other slice of bread, buttered side up.
• Grill two panini at a time, with the lid closed, until the cheese is melted and the bread is toasted, 4 to 5 minutes.