Grilled Cordon Bleu Sandwiches Recipes

GRILLED CHICKEN CORDON BLEU

Steps:

• Remove all the fat from the chicken. Using a meat tenderizer, pound chicken until it is all one thickness--the thinner the better. Season the chicken front and back with garlic salt and pepper. Take the seasoned chicken, place in a bowl, and cover with raspberry vinaigrette. Let sit in the refrigerator for 2 to 4 hours. Turn chicken every once in a while to make sure it is coated with the vinaigrette marinade.
• After marinating, remove chicken. Evenly sprinkle a thin layer of blue cheese over each breast. Pepper the chicken. Slowly roll up the chicken and secure with a toothpick. Take a piece of bacon, wrap around the chicken and secure again with toothpick. Continue rolling all chicken breasts.
• On a large sheet of aluminum foil, spread rings of onion in the center and sprinkle with mushrooms. Drizzle with raspberry vinaigrette. Set chicken bundles on onions and mushrooms and drizzle with more raspberry vinaigrette. Season with seasoned salt. Cover with more foil and fold in the sides so it creates a pouch and the juices do not escape.
• Throw on grill and occasionally turn for the next 25 to 45 minutes ( depending on how hot your grill is). When done, crack the top of the foil open and sprinkle freshly grated parmesan over the chicken. Serve. I hope you enjoy.

GRILLED CHICKEN CORDON BLEU

Steps:

• Heat the grill to high.
• Brush the chicken on both sides with oil and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 2 minutes per side. Put a few slices of cheese on each breast, close the cover and let it melt slightly, about 40 seconds. Brush the cut side of lemons with oil and grill, cut side down until golden brown and slightly charred, about 45 seconds.
• Put the chicken on large serving plates, top each breast with 2 slices of prosciutto and some arugula. Squeeze the grilled lemon on top and drizzle with olive oil.

GRILLED CORDON BLEU SANDWICHES

Steps:

• Spread 4 of the bread slices with sandwich spread. Top each with 1 slice cheese, 1/4 of chicken, 1/4 of ham, 1 slice cheese and bread slice. Spread outside of each sandwich with butter.
• Heat 12-inch nonstick skillet or griddle over medium-low heat until hot. Place sandwiches, 2 at a time if necessary, in skillet; cover and cook 2 to 4 minutes on each side or until golden brown and cheese is melted.

CORDON BLEU CHICKEN SANDWICH

Steps:

• Place boneless, skinless chicken breasts between 2 pieces of plastic wrap abd pound to 1/4 inch thickness.
• Place chicken breasts on greased grill using medium-high heat, close lid and cook, turning once, a total of about 12 minutes or until no longer pink inside or meat thermometer inserted in each piece reads 165(74C).
• On each chicken breast, slather some BBQ sauce on one side.
• Place slices of ham on each breast. Close lid. Let heat for 1 minute then put a slice of cheese on each breast/ham piece. Take off grill.
• In a bowl, combine well the mayonnaise, honey, horseradish and dry mustard, spread over cut sides or rolls.
• Build sandwiches with chicken and garnishes.
• Garnishes-Lettuce, Tomato, Thinly Sliced Onions, Sliced Pickled Hot Peppers.

GRILLED CHICKEN CORDON BLEU

Steps:

• Preheat a grill to medium. Combine the parsley, 3 tablespoons olive oil, 1 tablespoon water, the garlic, shallot, lemon zest and juice, and 1/2 teaspoon salt in a mini food processor and puree.
• Toss the squash with 2 tablespoons of the parsley sauce; spread in a single layer in a large cast-iron skillet. Transfer the skillet to one side of the grill; cook until the squash softens, about 10 minutes.
• Meanwhile, rub the chicken with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill on the other side of the grill until just cooked through, 4 to 5 minutes per side. Top each chicken breast with a slice of cheese, then a slice of ham. Cover and cook until the cheese melts, about 2 more minutes.
• Serve the chicken with the salad greens and squash. Top with the remaining parsley sauce.