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Leftover Ham & Fried Chicken Monte Cristo Cordon Bleu

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Those two extra pieces of french toast make for the most wonderful sandwich the next day! Just pile them full of leftover fried chicken, thinly sliced holiday or deli ham, melty swiss cheese, and cook them just like a grilled cheese! Perfect for a quick breakfast! Delicious sprinkled with powdered sugar and served with warm maple syrup for dipping & dunking!




When it’s just the two of us, it’s so hard to cook such a small amount. I more often than not find it difficult, and sooo wish that I had been able to have a family of my own.

And every time I make french toast, it seems like I either end up pouring the last bit of egg mixture down the drain, or end up with extra cooked pieces that sit in the fridge and end up never getting eaten.

But this time, I was not going to let either happen.

I looked at those two extra pieces of cooked french toast the next day, and thought to just make a tasty, surprise breakfast sandwich for the hubs!

I had the last of some fried chicken fingers sitting there, a few slices of deli ham, a little cheese, and plenty of butter, powdered sugar, and maple syrup to bring a small handful of leftovers together, turning them into something special and delicious!

The best part of having leftovers! Creating something new!!


So, I simply started with my leftover french toast. Sans any syrup or anything. Just the extra, cooked pieces, that were placed onto a plate and covered with plastic wrap, and then chilled overnight.






I like to use a thick-sliced bread for my french toast, and this bread never lets me down!





Along with those last two pieces, were a few slices of ham, swiss cheese, and a couple of the last pieces of chicken tenders that no one seemed to want as they were the scraggly runts of the batch!










So I just placed two slices of swiss cheese (or you can use white american if you’d like), onto the bottom slice, then piled a few slices of scrunched up ham on top.





I topped the ham with leftover fried chicken tenders, two more slices of cheese, and another leftover piece of french toast.

*I did warm the chicken in the microwave first, but nothing else needed to be pre-warmed.





Then place a pat of butter onto a flat griddle, and melt it over medium-low heat into a pool.






Place your sandwich into the pool of butter and cook slowly to reheat, crisping the bottom, and melting the bottom layer of cheese.





Move the sandwich to the side of the pan when the bottom side is done, and melt more butter. Turn the sandwich over, and place it into the new pool of melted butter.

Toast the other side, melting that layer of cheese, and heating the sandwich all the way through.





Transfer this delicious baby over to a cutting board, and slice it in half with a very sharp knife, cutting corner-to-corner.







Look at all that gooey cheese!!!!





Then just dust the top with a little powdered sugar….






….and serve with warmed maple syrup for dipping and dunking! Honey also goes well with this sandwich if that’s what you’d prefer!





This ended up being a simple, but VERY tasty and easy to make surprise for my hubby when he was dreading a bowl of cold cereal on a chilly fall morning!

So, the next time that you make a french toast breakfast, be sure to just take those last few slices, place them on a plate and cover and refrigerate them, to make a killer good sandwich the next day!

These Leftover Ham & Fried Chicken Monte Cristo Cordon Bleu breakfast sandwiches were a ROYAL treat! One that I’m sure you’ll enjoy, too!!

Hope you enjoy, and have a wonderful day!




Leftover Ham & Fried Chicken Monte Cristo Cordon Bleu
Yield: 1 sandwich

Leftover Ham & Fried Chicken Monte Cristo Cordon Bleu


  • 2 pieces leftover french toast
  • 2 - 4 leftover fried chicken fingers, tenders, nuggets, (or fried chicken removed from the bones), warmed in the microwave
  • 3 - 4 very thin slices deli ham
  • 2 - 4 slices swiss, fontina, or white American cheese (as cheesy as you want it)
  • 1 Tbl. real butter such as Minerva Dairy Amish Butter, divided
  • powdered sugar
  • maple syrup for dipping

Other Additions & Alternatives:

  • jam or preserves such as raspberry, red currant, or lingonberry
  • mustard
  • strips of bacon
  • honey for dipping


On flat griddle pan, melt a small pat of butter over medium-low heat into a pool the size of the sandwich.

Take one piece of cooked (and still chilled) french toast, and top it with slices of cheese, then scrunched ham, then warmed chicken pieces, and more cheese. Place a second piece of french toast on top. Place sandwich onto griddle and cook until toasted on the bottom and cheese on the bottom is melty.

Slide sandwich to side of pan, and melt another pat of butter. Turn sandwich over, placing it on top of the new pool of melted butter. Toast second side, until browned, the rest of the cheese is melty, and the sandwich is heated through.

Remove to a cutting board, dust top with powdered sugar, slice in half, and serve hot with warmed maple syrup for dipping & dunking!


Sandwich can also be made with added mustard and/or bacon. You can also dip it in honey or jam if preferred.




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