I’m not entirely sure what the point of panini recipes are. Most of these are sandwiches you would eat cold and, sure, who would have thought to combine chicken, figs and arugula? That said, it seems like a simple enough task, right? Right? Yet, there are people who write panini cookbooks and make quite a bit of money for their work.
Take this week’s installment in Panini Sunday. It wasn’t brain surgery and calling it chicken cordon bleu is stretching it. When I was in high school, I worked at a bagel shop/deli where the chicken cordon bleu sub included deep-fried chicken tenders, sliced ham, swiss cheese and Russian dressing (the owner was such a cheap bastard that we made our own Russian: mayo, ketchup and pickle juice). For some reason, the combination of chicken, ham and cheese gets the incorrect title of cordon bleu (which is French for blue cordon).
Now, all of my whining and complaining aside, this was a pretty natural combination that tasted pretty good with some homemade pickles on the side.
- 1/2 lb. deli-sliced ham off the bone
- 1/2 lb. deli-sliced chicken breast
- 6 slices deli-sliced Swiss cheese
- 4 slices deli-style sandwich bread
- olive oil
- herbes de provence
In a small bowl, whisk together the herbs and olive oil. Set aside.
Fold a slice of cheese in half and layer on a slice of bread. Add 1/4 lb. of ham, followed by another slice of cheese. Top with chicken and another slice of cheese. Set the last slice of bread on top. Repeat to create a second sandwich.
Preheat a panini press per the manufacturer’s directions. Brush each sandwich with the herbed oil using a pastry brush. Set the sandwich on the press upside down and brush the other side of the sandwich with the oil. Cook 8 to 10 minutes, or until the sandwich is golden brown.