Tuesday, July 22, 2014

Sandwich Perfection


I adore sandwiches.  But not the white bread and bologna sandwiches.  I want a big, beautiful, fancy sandwich.  Like this Chicken Cordon Bleu Sandwich.  This one has chicken that tastes like Chick Fil A chicken.  It has Muenster cheese, ham, honey mustard sauce, and pickles.  Sure, the pickles can be optional.  But the chicken is marinated in pickle juice, so it's only fitting to add pickle slices.  No, the chicken doesn't taste like pickles.  It kind of acts as a tenderizer.  I think this sandwich is perfection.

CHICKEN CORDON BLEU SANDWICH
FOR THE CHICKEN:
3 boneless, skinless chicken breasts
1/2 C pickle juice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoned salt (like Lawry's)
Peanut oil, for frying

FOR THE DREDGE:
1 egg
1/2 C milk
3/4 C flour
1/4 C whole wheat flour
1/4 teaspoon baking soda
1 T powdered sugar
1/2 teaspoon black pepper
3 teaspoons seasoned salt (like Lawry's)
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 T malted milk powder
1 teaspoon mustard powder

FOR THE HONEY MUSTARD:
2 T yellow mustard
2 T honey
1/2 C mayonnaise
A pinch of black pepper

FOR THE SANDWICH:
6 Muenster cheese slices (or your favorite cheese)
Pickle slices
6 slices ham
6 sandwich buns
Leaf lettuce

Butterfly the chicken breasts all the way through to have six thin chicken breasts.  Place them in a zipper bag and add in the pickle juice, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon seasoned salt.  Squish the bag around to mix and coat the chicken.  Marinate in the fridge for at least 30 minutes.

Whisk the honey mustard ingredients together and put in the fridge until ready to use.  Mix together the egg and milk for the dredge.  Whisk together the remaining dredge ingredients in a separate bowl.

Preheat some peanut oil in a large skillet over medium high heat.  Dip the chicken in the egg/milk mixture and then into the dry dredge mixture coating both sides.  Shake off any excess.  Fry for about 4-6 minutes on each side or until the chicken is done through.  Place them on a sheet pan and place a slice of ham and a slice of cheese over each piece of chicken.

Preheat the broiler.  Slice the buns.  You can butter the buns and toast them if you'd like.  Put the sheet pan with the chicken on it in the oven and broil until the cheese is melted and ham is warm.  Serve the chicken on the buns with the leaf lettuce, pickle slices, and honey mustard.