Our original plan was to make chicken cordon bleu. But when we pulled out our chicken, they were really small and would have been very problematic to roll up. So...we improvised and came up with something equally delicious but quite a bit easier (I think). So, without further ado, may I present....
Chicken Cordon Bleu Sandwiches
1/2 c. seasoned bread crumbs
2 chicken breasts
4 slices sourdough bread (or any other bread that will hold up on a panini grill)
butter or margarine
Crack the egg into a flat dish (big enough to dip your bread in) and scramble it with a fork. Pour the bread crumbs into a separate flat dish. Dip the chicken first into the egg and then into the bread crumbs. Then place onto heated panini grill (you could also cook it in olive oil on the stove if you wanted to). Cook thoroughly. In the meantime, butter the backs of the slices of bread. Put mayo and mustard on the fronts of the slices of bread. Pile desired amount of ham and cheese onto one slice of bread. When chicken is done, place it atop ham and cheese and top with a second slice of bread. Place it onto the heated panini grill for approximately 2 minutes. Viola! You have a delicious sandwich.
So I know that I am the person who made this recipe up, so it may seem a little presumptuous to give myself a good rating; but this sandwich was really good. I love sandwiches, so I really liked this interpretation of a classic chicken cordon bleu. I will definitely make it again!