Chicken Cordon Bleu-wich

🥘 Ingredients

• Dijon mustard
  1 tsp
• bread crumbs
  2 tbsp
• butter
  2 tbsp
• cayenne pepper
• diced cooked chicken
  1 c
• diced dill pickle
  4 tbsp
• diced onion
  1/2 c
• diced smoked ham
  1/2 c
• dried thyme
  1/4 tsp
• flour
  2 tbsp
• melted butter
  1 tsp
• milk
  1/2 cup + 1%tbsp
• nutmeg
  1 pinch
• pepper
• salt
• shredded gruyere cheese
  3 oz
• thick crusty bread
  4 slices

🍳 Cookware

• oven
• baking sheet

1. 1

   For the Topping:
2. 2

   Melt butter in a pan. Add diced smoked ham , diced onion , and dried thyme . Saute over medium heat until the onions turn translucent. ⏱️ 5-10 minutes Add flour to make a roux. Cook for ⏱️ 1 minute . Whisk in milk , stirring constantly to avoid lumps. Cook the mixture for ⏱️ 5 minutes . Remove from heat. Add shredded gruyere cheese (reserve some for topping), Dijon mustard , nutmeg , diced cooked chicken , and diced dill pickle . Stir to combine.

   butter: 2 tbsp, diced smoked ham: 1/2 c, diced onion: 1/2 c, dried thyme: 1/4 tsp, flour: 2 tbsp, milk: 1/2 cup + 1%tbsp, shredded gruyere cheese: 3 oz, Dijon mustard: 1 tsp, nutmeg: 1 pinch, diced cooked chicken: 1 c, diced dill pickle: 4 tbsp
3. 3

   To Make the Sandwiches:
4. 4

   Preheat oven to 425. Place aluminum foil on a baking sheet . Cut thick crusty bread about 1 inch thick. Butter the bottoms. Evenly distribute the chicken mixture on top of the bread, using a fork to push the mixture out to the sides. Ensure there are no exposed areas of bread. Top the sandwiches with the remaining gruyere cheese, bread crumbs mixed with melted butter , and cayenne pepper to taste and salt and pepper to taste. Cook in the oven for ⏱️ 20-25 minutes , or until the bottom of the sandwich is well browned. If the top of the sandwich is not fully browned, place the sandwich under the broiler for ⏱️ 30 seconds to ⏱️ 1 minute . Let the sandwich cool for ⏱️ 5-10 minutes before eating.

   thick crusty bread: 4 slices, bread crumbs: 2 tbsp, melted butter: 1 tsp, cayenne pepper, salt, pepper