Chicken Cordon Bleu Panini
Everything wonderful about Chicken Cordon Bleu but pressed into a crispy panini, this sandwich makes for a great lunch or dinner!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 sandwiches
- 1 batch chicken milanese *
- 4 ciabatta rolls or other bread
- butter for spreading
- coarse dijon mustard for spreading
- 1/4 lb thinly sliced swiss cheese
- 1/4 lb sliced deli ham
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!
*I recommend a batch of Chicken Milanese or Parmesan Crusted Chicken here. There are detailed instructions, recipe amounts, and step-by-step photos in both of those posts, so I recommend following those. But if you want a quick summary of what you need, here it is:
Place the flour, egg, and panko each in a separate dish. Whisk to blend the egg. Take each chicken cutlet, season it with salt and pepper, then coat it in flour, egg, and panko, in that order. Pan-fry in a skillet filled with enough olive oil to coat the bottom of the pan, for 4 minutes over medium, until golden and crispy.
- 1 lb chicken cutlets
- 1/2 cup flour
- 1 egg
- 1 cup panko breadcrumbs
- salt and pepper
- olive oil
Calories: 565kcal | Carbohydrates: 50g | Protein: 47g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 157mg | Sodium: 922mg | Potassium: 583mg | Fiber: 1g | Sugar: 1g | Vitamin A: 330IU | Vitamin C: 1.3mg | Calcium: 264mg | Iron: 2.4mg