On Christmas Eve, many years ago, I wanted something different to fix for our family dinner, so I tried making Chicken Cordon Bleu for the first time. After switching up the seasonings a bit over the years, I now have a traditional Christmas Eve dinner.
One evening I had a strong craving for Chicken Cordon Bleu, but I didn’t want to make it with Christmas only about four weeks away. With a heavy sigh, I semi-successfully squashed that mad craving by sticking my head in the fridge, looking for something to fix.
I had a loaf of Italian bread and some cooked chicken left over from Sunday dinner that I needed to use. I also noticed a partial, block of Swiss cheese and some deli ham. I’m famous for my “ah ha” moments, and at that instant, the lightbulb above my head was shining brightly.
Chicken Cordon Bleu Sandwiches
- 1 loaf Italian or French bread
- 1 pound deli sliced smoked ham
- 1 ½ pounds chicken breast meat cooked and chopped small or shredded
- 1 pound Swiss cheese sliced to sandwich thickness or about ¼ inch
- 3 tablespoons softened butter or margarine
- 1 teaspoon garlic powder
Preheat oven on broil high. Lightly spray baking sheet with cooking spray.
Add softened butter and garlic powder to a small bowl and mix until well blended. Set aside.
Slice bread into 1 inch thick slices. Spread a light coating of the garlic butter mixture on one side of the bread.
Lay one slice of smoked ham on the buttered side of the bread slices.
Scatter about 2-3 tablespoon of cooked chicken on the ham then top with 2-3 slices of Swiss cheese, enough to completely cover the meat. Place sandwiches on prepared baking sheet, with bread sides touching.
Place sandwiches in oven about 5 inches below broiler heat and cook for 5 minutes or until cheese is bubbly and lightly golden-brown.
Remove from oven.