Grilled Ham Chicken And Gruyere Sandwiches Recipes

GRILLED HAM AND GRUYERE SANDWICHES

Steps:

• Spread one side of each bread slice with the butter.
• On a clean work surface, place 4 slices buttered-side down.
• Divide the cheese and ham among those 4 slices.
• Place the remaining 4 slices of bread on top, buttered-side up.
• Heat a grill pan or a 12-inch skillet with a lid over medium heat until warm. Place the sandwiches in the skillet (in batches if necessary) and cook, covered, 3 to 5 minutes on each side, or until cheese melts and bread is golden brown.
• Cut each sandwich in half; slide in 1 or 2 tomato slices and serve hot.

GRILLED HAM, CHICKEN, AND GRUYERE SANDWICHES

Steps:

• Split each chicken breast in half lengthwise to form 2 cutlets. Heat a large skillet over medium-high heat. Coat the pan with cooking spray. Sprinkle the chicken evenly with pepper. Add the chicken to the pan; cook 4 minutes on each side or until done.
• Remove the chicken from the pan. Wrap 1 prosciutto slice around each chicken cutlet.
• Return the pan to medium heat. Coat the pan with cooking spray. Spread one side of each bread slice evenly with 1/2 tsp butter. Place 4 bread slices, buttered side down, in the pan. Top each bread slice in the pan with 2 tbsp cheese; toast the bread for 2 minutes or until the underside is toasted and the cheese melts. Remove the bread from the pan. Recoat the pan with cooking spray. Place the remaining 4 bread slices, buttered side down, in the pan. Toast 2 minutes or until toasted. Remove from the pan.
• Top each cheese-topped bread slice with 1 chicken cutlet. Spread 1 1/2 tsp mustard over the untoasted side of each remaining bread slice.
• Combine arugula, shallots, and juice in a bowl; toss. Divide the mixture evenly among the sandwiches; top each sandwich with 1 bread slice, mustard side down.

HAM AND CHEESE CHICKEN SANDWICH

Steps:

• Flatten each piece of chicken slightly, using a meat mallet or rolling pin.
• Sprinkle the chicken with salt and parsley flakes; place in a shallow dish. Pour the teriyaki sauce over the chicken, turning to coat. Cover the chicken and chill 1 hour.
• Drain the chicken. Place a folded ham slice and a folded cheese slice on each chicken breast; fold the breast in half, and secure with a wooden toothpick.
• Cook the chicken, covered with the grill lid, over medium-hot coals (350 degrees to 400 degrees) for 10 to 15 minutes or until the chicken is done, turning once.
• Remove the wooden toothpicks, and place the chicken on the bottom half of each bun with mustard and lettuce. Cover with the tops of the buns.

QUICK CHICKEN ESCALOPE WITH HAM AND GRUYERE

Steps:

• With a meat mallet, flatten the breasts to a thickness of about 1/4 inch (3/4 cm) on a wooden board sprinkled with flour.
• Preheat broiler (oven grill).
• Brush the egg (or milk) over the chicken cutlets (add water if it looks as if the egg isn't going to stretch to 8 sides).
• Melt the butter in a skillet over quite high heat until foamy. In the meantime season the chicken escalopes on both sides with salt, pepper and pepper flakes, but don't overdo the hot factor! It has to be just a passing flavour!
• Fry the chicken in the butter (you may have to do this in 2 batches) until golden, then turn -- about 2 minutes per side.
• Remove from heat to an oven tin.
• Top each escalope with the arugula (use more if necessary) or trimmed spinach or swiss chard leaves.
• Top that with 1 slice ham each (use more if you like).
• Top the ham with 1/4 cup grated Gruyere cheese each.
• Broil under the oven grill until cheese melts, 1 - 2 minutes.
• Serve with suggested side dishes (in Intro).

CHICKEN CORDON BLEU SANDWICH

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with heavy-duty aluminum foil.
• Combine bread crumbs and 1 teaspoon melted butter in a small bowl.
• Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir ham and onion in melted butter until onion turns translucent, about 5 minutes. Stir in thyme and cook for 1 minute. Add flour and cook, stirring constantly, until flour has lost its raw smell, about 3 minutes. Remove from heat and pour in 1/2 cup plus 1 tablespoon milk. Place saucepan back over medium heat and cook, stirring constantly, until sauce is thick, 1 to 2 minutes.
• Remove saucepan from heat and add 1/2 cup shredded Gruyere cheese, Dijon mustard, salt, black pepper, cayenne pepper, and nutmeg. Stir to combine.
• Stir chicken and diced pickle into cheese sauce.
• Place toasted bread slices on the prepared baking sheet. Brush one side of each bread slice with 3/4 teaspoon melted butter. Turn slices over and top each with 1/4 of the cheese sauce. Sprinkle 1 tablespoon shredded Gruyere cheese over the top of each sandwich. Top with bread crumb mixture.
• Bake sandwiches in the preheated oven until cheese is bubbling and chicken mixture is hot, 15 to 20 minutes.