Chicken Cordon Bleu-wich – An Old Classic Gets Open Faced
If you love chicken cordon bleu because it’s “fancy,” and
you serve it primarily to impress dinner guests with your culinary skills, then
this video is really not for you. However, if you love chicken cordon bleu
because of its winning flavor combination of chicken, ham, and Gruyere cheese, then
stick around.
Don’t get me wrong, I love the classic preparation, and will
do my version one of these days, but for all that pounding, stuffing, rolling, pinning, breading, frying, and baking…I can
deliver the same basic flavor and texture profile with significantly less time
and effort.
By the way, while most consider this a French recipe, the
word on the street is that this actually originated in Switzerland. That
doesn’t really have any bearing on the recipe, but since I can’t remember ever
giving the Swiss a hard time here, I thought I’d take this opportunity to ask,
what’s up with those pocketknives? You really need one tool that can both kill
a squirrel and puck nose hairs? Seems a little much.
