Cordon Bleu Clubs

By khojnicki

Ingredients

• 8 slices bacon
• 9 slices white or wheat sandwich bread
• 1 heat butter lettuce, chopped
• 1/4 c chopped flat leaf parsley
• 1/4 c chopped tarragon
• 1 tbsp dijon mustard
• 1 tbsp fresh lemon juice or white wine vinegar
• 1/4 c EVOO
• Salt and pepper
• Two 8 oz. pieces skinless, boneless chicken breast halved lengthwise
• 8 thin slices baked ham
• 4 thin slices swiss cheese
• 8 slices tomato

Details

Servings 4

Preparation

Step 1

Preheat oven to 375 degrees F. Bake the bacon on a broiler pan until crisp, about 15 mins.

While bacon is working, trim and discard the crust from 1 slice, then tear the slice into pieces. Arrange the rest of the bread on a baking sheet and lightly toast in the oven, about 5 minutes. Using a food processor, mix the lettuce, parsley, tarragon, mustard, lemon juice and torn bread pieces. With the machine on, pour 1/4 c EVOO to form a thick sauce; season with salt and pepper.

In a large skillet, heat a drizzle of EVOO over medium high heat or heat a grill pan and brush with EVOO. Add the chicken and cook, turning once, until golden, 4-6 mins. Season with salt and pepper.

Top each of 4 toasts with a chicken breast, 2 ham slices, 1 cheese slice, 2 tomato slices, salt, pepper and 2 bacon strips. Spread the lettuce puree on the remaining toasts and set on top.