chicken corodon bleu sandwich

chicken corodon bleu sandwich

ingredients• 2 tablespoons breadcrumbs• 1 teaspoon butter melted• 2 tablespoons butter• 1/2 cup diced smoked ham• 1/2 cup chopped onion

• 1/4 teaspoon dried thyme• 2 tablespoons all-purpose flour• 1/2 cup milkMilk • 1 tablespoon• 1/2 cup Gruyere• 1 1/2 tablespoons Dijon mustard coffee• Salt and freshly ground black pepper to taste• 1 pinch of cayenne pepper, or more to taste• 1 pinch of nutmeg• 1 cup cooked chicken breast cubes• 1/4 cup cucumber cubes• 4 (1/2 inch thick) slices of French toast• 1/4 cup Gruyere• 1 tablespoon melted butter divided,1. Preheat oven to 425 degrees F (220 degrees C). A baking sheet with foil with high strength.Combine 2 breadcrumbs and melted butter give 1 teaspoon in a small bowl.3. Melt 2 tablespoons butter in a saucepan over medium heat. Cook, stirring, ham and onions in butter until the onion is translucent, about 5 minutes. Add the thyme cook for 1 minute. Flour and cook, stirring constantly, until the flour has lost its raw smell, about 3 minutes. Remove from heat and pour 1/2 cup plus 1 tablespoon milk. Pan back on medium heat and cook, stirring constantly, until thickened, 1 to 2 minutes.4. Take the pan off the heat and add 1/2 cup Swiss cheese, Dijon mustard, salt, black pepper, cayenne pepper and nutmeg. mix well.5. diced chicken and cucumber Stir cheese sauce.6. Place the slices of toasted bread on baking sheet. one side of each slice of bread with 3/4 teaspoon butter spread. Turn the slices on top with 1/4 of the cheese sauce. Sprinkle 1 tablespoon of grated Gruyere cheese on each sandwich. Cover with crumb mixture.7. Bake rolls in preheated oven until the cheese bubbles and chicken mixture is hot, 15 to 20 minutes.