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Cooking with Kimme: Mini-Chicken Cordon Bleu Sammies

By Kimme Hargrove
Food Blogger

Photo submitted

These Mini-Chicken Cordon Bleu Sammies will surely do the trick at your next tailgate. A spin on a old favorite, these mimic a true Cordon Bleu by using rotisserie or leftover shredded chicken as a main ingredient. Cut each ‘slider’ in half for the perfect savory bite-size snack at your next tailgate! With a simple homemade honey mustard and a buttery poppy seed sauce, there will surely be none left!

Honey Mustard (OR can always use premade):
1/2 cup mayonnaise
1/8 cup honey
1 ½ tablespoon mustard

Poppy Seed Topping:
1 tablespoon poppy seeds
3 tablespoons honey mustard
½ cup butter, melted
½ teaspoon Worcestershire sauce

Assembly of sammies:
12 sandwich rolls (I use King’s Hawaiian Savory Butter Rolls)
12 slices ham
Shredded chicken (leftover or rotisserie)
6 slices Swiss cheese, halved
Honey mustard

Heat oven to 350 degrees.

For honey mustard:
Whisk all ingredients together.

For poppy seed topping:
Whisk all ingredients together.

For sammies:
Slice rolls open and spread honey mustard on the bottom and mayonnaise on the top. Place bottom layers in a 9×13 baking dish or large cookie sheet.

Layer ham, shredded chicken, cheese (fold in half to fit) on each individual roll, placing top bun on each.

Drizzle each Sammie with the poppy seed topping, leaving about ¼ for use after baking. Use a fork or brush to coat the top of each sandwich.

Wrap the pan with tin foil and bake for 15 minutes

After baking, drizzle the remainder of the poppy seed topping onto each sandwich, using a fork or brush to help soak it in.

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Adam Brown
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