Chicken Cordon Bleu Breakfast Sammie

Presented by Chef Jill Aker-Ray


2 tablespoons melted butter

4 slices sourdough or white sandwich bread

4 slices good-quality cooked ham

4 ounces shaved Boars Head deli chicken

1 1/2 tablespoons Dijon mustard (optional)

4 slices baby Swiss cheese

2 eggs, cooked sunny-side up or lightly basted


Heat a large skillet over medium/medium-high heat.

Butter bread on all sides and place in pan to toast first side until golden, then flip, top 2 of the slices with with a slice of cheese each and an ounce of roasted shaved chicken deli meat ham and, if desired, a smear of Dijon.

Top with cheese, and cover with remaining bread slices.

Place sandwiches in skillet, pressing gently with back of spatula. Let cook about 1 to 2 minutes or until bottom is lightly golden.

Top with egg, and serve immediately.