CORDON BLEU CHICKEN SANDWICH
- 4 Kaiser rolls, halved
- 4 boneless skinless chicken breasts
- barbecue sauce
- 4 slices black forest ham
- 4 slices Swiss cheese
- 1 cup mayonnaise, not Miracle Whip
- 2 tablespoons liquid honey
- 2 tablespoons prepared horseradish
- 3⁄4 teaspoon dry mustard
Place boneless, skinless chicken breasts between 2 pieces of plastic wrap and pound to ¼ inch thickness.
Place chicken breasts on greased grill using medium-high heat, close lid and cook, turning once, a total of about 12 minutes or until no longer pink inside or meat thermometer inserted in each piece reads 165 (74°C).
On each chicken breast, slather some BBQ sauce on one side.
Place slices of ham on each breast. Close lid. Let heat for 1 minute then put a slice of cheese on each breast/ham piece. Take off grill.
In a bowl, combine well the mayonnaise, honey, horseradish and dry mustard, spread over cut sides or rolls.
Build sandwiches with chicken and garnishes.
Garnishes: lettuce, tomato, thinly sliced onions, sliced pickled hot peppers.
Recipe and photo: Elna Erasmus
