Chicken Cordon Bleu Sandwiches

1. 1

   Preheat the broiler.

2. 2

   Line a baking sheet with foil and evenly space the chicken cutlets in the center.

3. 3

   Brush the chicken with 1 tablespoon olive oil and season with salt and pepper.

4. 4

   Broil, rotating the baking sheet as needed so the chicken cooks evenly, until lightly browned, 2 to 3 minutes.

5. 5

   Flip the chicken and continue to broil until cooked through, 2 to 3 more minutes.

6. 6

   Remove the baking sheet from the oven and top each piece of chicken with 1 slice ham and 2 slices mozzarella.

7. 7

   Broil until the cheese melts, 1 to 2 minutes.

8. 8

   Season with salt and drizzle with olive oil.

9. 9

   Meanwhile, cut the baguette crosswise into 4 equal pieces, then split open.

10. 10

    Spread the bottom halves with butter and the top halves with mustard.

11. 11

    Toss the watercress with the remaining 1/2 tablespoon olive oil and season with salt and pepper.

12. 12

    Sandwich the chicken and watercress between the baguette halves.

13. 13

    Per serving: Calories 603; Fat 31 g (Saturated 15 g); Cholesterol 121 mg; Sodium 1,265 mg; Carbohydrate 39 g; Fiber 0 g; Protein 41 g

14. 14

    Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.

No additional tips available.