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Chicken Cordon Bleu Sliders {#SargentoCheese “Take a Real Lunch” #ad}
While store bought deli chicken (rotisserie or sliced) may be used in this recipe, we prefer using cooked chicken from a home-roasted bone-in, skin-on chicken breast. This provides the juiciest and most flavorful option. Brush the top of the chicken breast with oil, salt and pepper and roast in a 425 degree oven until done (depending on the size, between 20 and 40 minutes). To tell if your chicken is cooked, poke the top with your finger and if it bounces back, they are done! Let sit for 15 minutes to retain the juices. Skin and bone the cooked breast and slice into ¼ inch slices to fit on small rolls.
Ingredients
- 1/2 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 cup mayonnaise
- 1/8 teaspoon poppy seeds
- 1 pound cooked chicken breast, sliced (deli chicken may be substituted if desired)
- 1/2 pound Virginia ham, thinly sliced
- 8 slices Sargento Natural Aged Swiss cheese
- 2 tablespoons butter, melted and divided
- 8 slider rolls (3–4 inches in diameter), sliced in half horizontally
Instructions
- Preheat the oven to 350 degrees.
- While the oven is heating, mix together honey, mustard, mayonnaise and poppy seeds until well blended. Set aside in refrigerator.
- Using a pastry brush, brush 1 tablespoon of butter over the tops of each sliced roll. Wrap sliced rolls in a large piece of foil and place in oven just long enough to warm the rolls (approximately 5-10 minutes).
- Slice pre-cooked chicken into ¼-inch thick inch slices. Cut in half to fit on small rolls if necessary.
- On your cutting board, lay out portions of chicken, top with ham slices then top with Sargento Swiss cheese divided evenly in 8 stacks.
- In a large sauté or grill pan, pour in the remaining one tablespoon of butter and heat over medium heat. With a spatula, pick up each pile of chicken, ham and Swiss, and place in a pan or on a flat grill surface. Place a cover over the pan and heat just until cheese melts, about 1-2 minutes.
- Remove rolls from the oven. Open each warm roll and spread the mayonnaise mixture on the inside top and bottom. Then slide each heated chicken, ham and cheese portion onto the warmed roll. Place the top of the roll on the sandwich and serve immediately (two sliders per portion).
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