It's easy with kiddos to get stuck in a rut and eat the same things all the time (PB&J, am I right?). Kids love repetition and definitely have their favorites, as they should, but sometimes it's nice to shake things up a bit.....but just a bit. Kids tend to love grilled cheese, and they love chicken, so this is a fun way to fancy up a grilled sandwich without too much effort. I've been able to sneak these past my pickiest eaters and they love them. And why shouldn't they? These Chicken Cordon Bleu Grilled Sandwiches are so delicious stuffed with shredded rotisserie chicken, prosciutto, and Gruyere cheese, then toasted to perfection with thyme buttered bread slices. We love to eat them for dinner with some yogurt and fruit!
Chicken Cordon Bleu Grilled Sandwiches
2 tablespoons butter, softened
1 teaspoon fresh thyme leaves, chopped fine
2 tablespoons sour cream
1 teaspoon Dijon mustard
8 slices gluten free bread (whatever is your current favorite)
2 oz. very thinly sliced prosciutto
1 1/3 cups shredded rotisserie chicken breast
1/2 cup shredded Gruyere cheese (about 2 oz.)
In a small bowl, combine the softened butter and thyme leaves. In another small bowl, stir together the sour cream and Dijon mustard. Arrange bread slices on counter. Butter one side of each slice with the thyme butter. Place bottom slices butter side down in a nonstick skillet and spread the other side with the sour cream mixture. Top each with a slice of prosciutto, then shredded chicken, then shredded cheese. Top with remaining slices of bread, thyme butter side up. Cover the skillet with a lid and grill over medium heat until the cheese is starting to melt. Carefully flip the sandwich over and grill the other side until the bread is lightly browned and the cheese is completely melted. Serve immediately.
Gather your ingredients. You will need 2 tablespoons softened butter (not shown), some fresh thyme, sour cream, Dijon mustard, thinly sliced prosciutto, shredded rotisserie chicken breast, Gruyere cheese, and your favorite gluten free bread. If you can't find prosciutto, you can easily substitute bacon or ham.
Pull the thyme leaves off of their stems. This is easiest if you pinch the stem at the bottom and slowly run your fingers up the stem. The leaves come right off! Cut them until they are very fine, then add about 1 teaspoon chopped thyme to the 2 tablespoons softened butter and mash until incorporated. Arrange your bread slices on the counter and butter them all.
In a small bowl or cup, combine 2 tablespoons sour cream with 1 teaspoon Dijon mustard. Place your bottom slices in a nonstick skillet over medium heat with the buttered side down. Spread the other side with the sour cream mixture. Top with a slice of prosciutto.
Cover the prosciutto with some shredded rotisserie chicken, then a small handful of shredded Gruyere cheese. Top with a slice of remaining buttered bread, with the buttered side up. Cover with a lid and grill until the cheese starts to melt, then carefully flip the sandwich over and continue to grill until both sides of the sandwich are lightly browned, and the cheese is completely melted. Be careful when flipping because the chicken can sneak out. It sticks pretty well once the cheese is completely melted.
Serve the sandwiches immediately, or keep them warm in your oven while you cook the remaining sandwiches. They are so yummy! Your kiddos will never know you pulled out a fancier sandwich on them!
Recipe Source: Recipe adapted from a recipe in Southern Living magazine