Chicken Cordon Bleu Croissant Sandwich with Balsamic Honey Mustard

Posted by Chef Richard Sweeney in Recipes Sep 30th, 2009 | no responses

Serves 1

  • 2 Tbsp. Extra Virgin Olive Oil
  • 1 tsp. Herbs de Provence
  • 1 tsp. Kosher Salt
  • ½ tsp. Black Pepper
  • 2 Tbsp. Balsamic Vinegar
  • 1 Small Boneless, Skinless Chicken Breast, fat removed
  • 1 Tbsp. Olive Oil
  • 1 Croissant
  • 1 oz. Deli Ham, thinly sliced
  • 2 Slices Gruyere Cheese (or Swiss)
  • Thinly sliced Red Onion (optional)
  • 2 tsp. Honey
  • 1 Tbsp. Dijon Mustard
  • 1 Tbsp. Balsamic Vinegar
  • Pinch Herbs de Provence
  • Salt & Pepper, to taste

  1. In a small mixing bowl, combine 1st 5 ingredients, whisking well to combine.  Place your chicken breast in the marinade, cover with plastic wrap, and let marinate 30 minutes.
  2. While chicken is marinating, preheat a small sauté pan over medium-low heat (this will be for the chicken, unless you choose to grill it), and preheat your oven to 400F (this will be to finish your chicken, and to melt the cheese).
  3. In a small bowl, combine honey, Dijon, remaining balsamic, H.d.P, and whisk well to combine.  Season to taste with salt & pepper.  This will be the sauce for your sandwich.
  4. After 30 minutes, remove chicken from marinade and turn the heat up on the small sauté pan up to medium high.  Add remaining Tbsp of olive oil to the pan and swirl to coat.  Saute the chicken breast for about 2 minutes on the first side, until golden, then flip chicken and transfer pan to the oven to finish cooking through.  This will take about 10-15 minutes, or until an instant read thermometer reads 160F.
  5. While chicken is cooking, slice our croissant in half and spread some of the balsamic honey mustard on both sides of the bread.  Place one slice of cheese on each half and place the croissant on a foil-lined baking sheet (easier clean-up).  When you remove the chicken from the oven, toast the croissant 3-4 minutes, or until cheese is melted.
  6. After the croissant is toasted, add the sliced ham to the bottom half, and some of the sliced red onion to the top (optional).  Depending on the size of your chicken breast (and your croissant), you can place the whole piece right onto the sandwich, or you can slice on a bias (an angle) and shingle the chicken on top of the ham.  Close the sandwich and cut in half.  Serve with remaining balsamic honey mustard for dipping.



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