Chicken Cordon Bleu Panini Sandwich

Chicken Cordon Bleu Panini Sandwich puts cream cheese, Dijon mustard and mayonnaise or sour cream at the center of a chicken recipe and finishes in about 20 minutes, enough for 2 sandwiches.

• Yield 2 sandwiches
• Ready in 20 minutes
• Prep 15 minutes
• Cook 5 minutes

Ingredients

• 4 ounces cream cheese (light or regular, softened)
• 1 tablespoon Dijon mustard
• 1 tablespoon mayonnaise or sour cream
• 4 slices French bread
• 4 slices Swiss cheese
• 1 cup shredded cooked chicken
• 4-6 thinly sliced deli ham
• Salt and pepper or garlic/herb seasoning -

Instructions

1. In a small bowl, stir together the cream cheese, Dijon mustard and mayo (or sour cream) until smooth.
2. For each sandwich: spread sauce on both sides of the bread (I spread a light coating on the outside of the bread and a more generous dollop on the inside of both pieces). Sprinkle the outside of each piece of bread with a bit of salt and pepper or a garlic/herb seasoning blend and place the pieces of bread seasoning side down.
3. Continue layering one slice of bread with a slice of Swiss cheese, cooked chicken, a couple slices of deli ham, and a final slice of Swiss cheese. Top with the other slice of bread (seasonings on the outside).
4. Cook the sandwich on a preheated panini press or on a hot griddle or skillet on the stove until golden and the cheese is melted. If using a skillet or griddle, flip as needed to cook through - you can also weigh the sandwich down with a heavy pan or skillet for a panini-like effect. Serve warm.

Give it a minute off the heat, then serve it while it is still hot.