As you know I am always looking for a good weeknight meal. Something fast and easy, but it has to taste great!
These Grilled Chicken Cordon Bleu Sandwiches totally fit the bill.
They didn’t take more than an hour start to finish; you could even marinade the chicken the night before and speed up the process by 30 minutes!
What you need,
2 small chicken breasts, trimmed and pounded to an even thickness
1 tbsp. Dijon mustard
½ tbsp. white wine vinegar
2 tbsp. extra virgin olive oil, divided
2 cups white mushrooms, sliced
Salt and Pepper
2 hamburger buns
4 slices Canadian bacon
4 slices Swiss cheese
Baby lettuce leaves, for serving
1 large tomato, sliced (optional) we skipped it, my in house taste tester doesn't like tomato!
Mayo for serving (optional)
In a bowl whisk together the mustard, vinegar and 1/2 tablespoon of the olive oil. Place the chicken in the bowl and let it stand in the fridge for about 30 minutes.
Heat a skillet over medium high heat add the remaining 1½ tablespoons of olive oil and mushrooms and cook, stirring occasionally, until mushrooms are browned, about 5 minutes. Season with salt and pepper to taste. Reduce heat and cover to keep warm.
Heat your barbeque or grill pan over medium high heat. Grill the chicken for 4-5 minutes per side until golden and cooked through. Grill the Canadian bacon for 2 minutes per side until just warmed through. Place the cheese on each piece of chicken and cook 1 more minute until melted.
Grill the buns for a couple of minutes just until toasted.
To assemble, put a little mayo on the buns, top with some mushrooms, the chicken, a couple slices of the Canadian bacon, then some lettuce and tomato if you want.
Serve right away.
These sandwiches were amazingly delicious.
My in house taste tester was impressed at how much flavour they had.
Make these, you won’t regret it!
Recipe from Rachel Ray Magazine