If you love chicken cordon bleu because it’s “fancy,” andyou serve it primarily to impress dinner guests with your culinary skills, thenthis video is really not for you. However, if you love chicken cordon bleubecause of its winning flavor combination of chicken, ham, and Gruyere cheese, thenstick around. Don’t get me wrong, I love the classic preparation, and willdo my version one of these days, but for all that pounding, stuffing, rolling, pinning, breading, frying, and baking…I candeliver the same basic flavor and texture profile with significantly less timeand effort.
By the way, while most consider this a French recipe, theword on the street is that this actually originated in Switzerland. Thatdoesn’t really have any bearing on the recipe, but since I can’t remember evergiving the Swiss a hard time here, I thought I’d take this opportunity to ask,what’s up with those pocketknives? You really need one tool that can both killa squirrel and puck nose hairs? Seems a little much.Anyway, it’s been a while since I posted a sandwich video,and this, as the name would indicate, was certainly a blue ribbon winner. Itmade for a perfect lunch, but throw a poached egg on top, and you’ve got astellar brunch item; or cut these up into quarters, and serve as finger foodfor the next big game. I hope you give these a try soon. Enjoy!
Ingredients for 4 portions:
*Note: topping can be made days ahead and baked whenever. 2 tbsp butter1/2 cup diced smoked ham1/2 cup diced onion1/4 tsp dried thyme2 tbsp flour1/2 cup plus 1 tbsp milk3 oz shredded gruyere cheese, divided (save a little for thetop)1 rounded tsp Dijon mustardpinch of nutmeg1 cup diced cooked chicken1/4 cup diced dill picklecayenne, salt and pepper to taste2 tbsp bread crumbs mixed with 1 tsp melted butter for thetopPin It Now!
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