Chicken Cordon Bleu

Course : Chicken
Serves: 2
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A tasty change from yor regular chicken sandwich, this is a popular guest item on the pub lunch menu at the Duke of Duckworth in St. John's, NL


2 pieces boneless skinless chicken breasts
2 slices thin slices Black Forest ham
2 slices Swiss cheese
2 small sub or hoagy rolls (crusty style is nice)
2 tablespoons Dijon mayo
1 bunch lettuce
1 medium sliced tomato

Preparation / Directions:

Cook chicken breasts - baking or grilling is preferable; thinly slice on the bias and spread fan-wise to suit the size of the roll. Trim ham slice to cover, then cover with the cheese slice. Split roll and toast lightly, while broiling the chickem/ham/cheese until the cheese is melted and just lightly browned. Spread roll with Dijon mayo* and, using a spatula, place the chickem filling on one half of the roll and lettuce and tomato on the other half; serve open-faced with a side slad or fries. *To make Dijon mayo: take 1/2 cup of mayonnaise or salad dressing and combine with 1 tbsp dijon mustard. For a slightly zippier taste, add some hot English mustard to taste.

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