This Chicken Cordon Bleu Sandwich with Maple Mustard Sauce leaves all others behind in the dust!! The chicken is superb, the ham and cheeses so wonderfully flavorful, and the sauce…DIVINE!
My hubby had picked up some VERY nice looking chicken breast tenderloins that were on sale, and I really wanted to do something special with them! His favorite is fried, being a southern boy at heart, but I pictured that man plowing through the whole package in just one sitting.
So, since I already had some deli ham leftover, (from something else special coming up soon!!), I happened to think of one of my own favorite, classic, chicken dishes,…Chicken Cordon Bleu!
And I was off to the races to take both of our favorites and combine them into something we’d both love, and a nice way to stretch out that primo chicken, too!
So, c’mon! Let’s make this together! Ready?
It’s easy, so let’s have some fun!
I started with my Best Copycat Chick-fil-A recipe for the chicken pieces, as that one seems to be my hubby’s favorite. So, if you need extra directions in addition to the ones I’ve provided in the recipe below, you can check it out using the link right here.
Once the chicken was easily prepared, the rest was even more of a breeze!
I just used regular ole, all-American, Wonder Bread buns for this. Nice and pillowy soft, and readily available at almost any store!
But I did slather them with some killer Minerva Dairy Maple Wood Smoked Butter first, and ran them under the broiler to lightly toast them so that they wouldn’t end up getting soggy.
Next, I added some of my DIVINE maple-mustard-mayo sauce that ended up complimenting this sandwich beautifully! I actually made it for another recipe coming soon and had happened to have some leftover, and this ended up being the PERFECT sauce for this sandwich!
Now. Just a note. These pieces of chicken are much smaller in person than they look on here. They start off being a mere 1 – 1 1/2 inches wide, and just 4 – 5 inches long before being breaded.
So, you’ll definitely need to plan on 2 pieces per sandwich, which actually ended up looking fantastic! (It also fools the eye and tricks the mind into thinking that you’re getting extra when you’re really not.) The entire package was only one pound, and it made four generous sandwiches!
So these worked out extremely well and needed no cutting, trimming, or endless pounding to make thinner. They’re perfect just the way they are which makes them extremely handy!
And just look at how gorgeous my chicken recipe turns out!! It’s really easy to make, and loaded, without being overpowering, with such amazing flavor!! You just simply MUST make them!
And even though people claim their recipe to be a tasty copycat of Chick’s, believe me when I say, mine actually really DOES taste like the real deal. (Only better because they’re homemade!!)
The chicken stayed plenty hot after all of the pieces were done frying, and next was to just add piles of VERY thinly sliced ham onto a baking sheet….
….top each pile with a small bunch of the shredded cheeses…..
…and pop it under the broiler until melted and lightly golden!
Then just remove the cheesy piles of ham with a spatula, and place them on top of the chicken.
But wait! There’s more!!!
“If you order now…” haha!
Seriously, I’d love to make them for you, but you’ve got this.
That sauce is so stinkin’ good, that you’re going to want to almost drown the top with it! Not kidding!
I’m a sauce person, admitted dip glutton, and serial pancake killer when it comes to maple syrup and butter. So I added a lot more sauce to mine than I did my hubby’s.
But here’s what surprisingly happened!
I couldn’t even come CLOSE to finishing my sandwich, and they weren’t by any means huge, I’m just a nibbler. So I had my hubby help me and he finished the other half of mine, and said, why is yours so much better?
He’s just not usually an extra sauce kind of guy, but for this….you’ll really want to add about twice what you think you’d want, and STILL want to go back and dip into more, swiping every last drop of it off of your plate!
And it really isn’t terribly messy, as you can see! It’s just, plain, WONDERFUL!!!! Even just seeing my own photos of it now, makes me crave another one all over again. (And it actually made my mouth water! Not kidding!!)
So when making these babies, don’t be afraid to just go for it!!!!
These Chicken Cordon Bleu Sandwiches with Maple Mustard Sauce really truly came out so good, that it’s more of a treat that will have you adding it to your weekly “sandwich night”, or weekend Sunday Funday “sandwich day” repertoire, that’s perfect for family and friends!
I so hope that you make these soon, and enjoy them as much as we did! Hang in there, the weekend will be here before you know it!
- For Chicken:
- 1 lb. boneless skinless chicken breast tenderloins, (pre-cut into 1 - 1½" wide strips)
- ⅓ cup cold water
- 1 Tbl. lemon juice concentrate
- For Egg Bath:
- 1 egg
- ⅛ cup whole milk
- For Seasoned Flour:
- 1 cup flour
- 1 Tbl. powdered sugar
- 1 tsp. paprika
- 2 tsp. regular table salt
- 1 tsp. regular black pepper
- ½ tsp. each: onion powder, garlic powder, celery salt, ground rosemary powder, dried dill weed
- ¼ tsp. each: dried basil, dried rubbed sage, dried thyme, celery seeds
- ⅛ tsp. cayenne
- Rest of Ingredients:
- peanut or canola oil, enough until pan is ½" deep
- very thin slices boiled ham, 3 - 4 slices per sandwich scrunched up
- 1 cup shredded swiss cheese
- 1 cup shredded mozzarella and provolone blend cheese (I used Sargento)
- 4 hamburger buns, buttered and lightly toasted
- ½ stick (4 Tbl.) real butter, softened (I used Minerva Dairy Smoked Maple Wood Butter)
- Maple Mustard Mayo Sauce:
- ½ cup mayo
- ⅛ cup maple syrup
- 1 Tbl. whole grain, spicy brown, or creole mustard
- Place chicken tenderloin pieces into a ziplock baggie, add cold water and lemon juice, close tightly, and refrigerate while you prep the rest.
- In small bowl, whisk together Maple Mustard Mayo Sauce, cover, and chill.
- In doubled brown paper lunch sack, add seasoned flour ingredients, twist top closed, and shake well to mix.
- In smal bowl or pie dish, whisk egg, then whisk in milk.
- One at a time, let excess liquid from chicken drip away, (do not pat dry), and place into bag of seasoned flour. Shake well to coat, shake off excess, dip into egg bath to coat, let excess drip away, and coat again in seasoned flour. Place onto a baking sheet and repeat with rest of strips until all are well coated.
- Get a frying pan of oil, 1½ - 2 inches deep, hot over medium heat while chicken pieces rest. Once oil is hot, add a few pieces, do not overcrowd pan, and deep fry until golden on both sides, turning as needed. (About 5 - 6 minutes.) Remove with a spider skimmer and place onto a cooling rack placed over a baking sheet. Continue frying the rest until all are cooked.
- Heat oven to broil.
- Butter inside of buns and place onto a foil-lined baking sheet. Broil insides until toasted golden. Remove to a platter. Place small piles of ham scrunched up onto baking sheet. Top with small handfuls of cheese, broil until cheese has melted.
- Place 2 chicken pieces onto bottom buns smeared with a little sauce. Top with ham and melted cheese, spoon lots of sauce over the tops, and place on top buns. SO divine! Enjoy!!