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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love club sandwichs and cordon bleu chicken. This recipe is a mix of both meal. From Rachael Ray. Ingredients:
8 slices bacon |
9 slices white bread or 9 slices wheat sandwich bread |
1 head butter lettuce, chopped |
1/4 cup flat leaf parsley, chopped |
1/4 cup tarragon leaf |
1 tablespoon dijon mustard |
1 tablespoon fresh lemon juice or 1 tablespoon white wine vinegar |
1/4 cup extra virgin olive oil, plus more for drizzling |
salt and pepper |
2 (8 ounce) boneless skinless chicken breasts, halved lengthwise |
8 slices baked ham |
4 slices swiss cheese |
8 slices tomatoes |
Directions:
1. Preheat the oven to 375°F Bake the bacon on a broiler pan until crisp, about 15 minutes.
2. While the bacon is working, trim and discard the crust from 1 slice of bread, then tear the slice into pieces. Arrange the rest of the bread on a baking sheet and lightly toast in the oven, about 5 minutes. Using a food processor, mix the lettuce, parsley, tarragon, mustard, lemon juice and torn bread. With the machine on, pour in 1/4 cup olive oil to form a thick sauce; season with salt and pepper.
3. In a large skillet, heat a drizzle of olive oil over medium-high heat or heat a grill pan and brush with olive oil. Add the chicken and cook, turning once, until golden, 4 to 6 minutes; season with salt and pepper.
4. Top each of 4 toasts with a chicken breast, 2 ham slices, 1 cheese slice (for melted cheese, broil the sammies for 1 minute), 2 tomato slices, salt, pepper and 2 bacon strips. Spread the lettuce puree on the remaining toasts and set on top. Slice the sammies into 4 triangles each.
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