Chicken cordon bleu sliders quickly and easily make their way into our gametime and supper menus stuffed with shredded chicken, Swiss cheese and creamy honey mustard on savory rolls.
Chicken Cordon Bleu Sliders
By Sue Lau | Palatable Pastime
My recipe of the day is for chicken cordon blue sliders, just in time for the start of the NFL football season (which Bill has been chomping at the bit for). You see, he is an old Milwaukee boy, and tonight it’s Da Packers versus Da Bears.
Easy Rotisserie Chix Recipe
Obviously these are already part of our past (and oh heck yeah we loved eating them) but even so you can put these together really quick using the store bought rotisserie chicken.
Usually I do my chickens myself, but I am human and do enjoy being lazy sometimes. Plus I had massive coupons for the chicken and the other things which just made it too hard to pass up. So I made these up on shopping day.
Shopping Wears Me Out…or was it the other shoppers?
It’s a sad fact of life that by the time I get home from grocery shopping, all that enthusiasm has left me. I shop at Jungle Jim’s international market, which is also a tourist attraction. People drive here from over a hundred miles away. And what they do here is the same things that tourists do on a NYC sidewalk- they gawk, take photos, and generally clog the aisles. I’d shop elsewhere but there IS a reason this store is a tourist attraction. If you are ever in da natti, make sure you shop there.
Anyway.
Let’s go with that rotisserie chicky and…
I could have used sliced deli chicken on this as sandwiches usually go but I wanted it to have a less processed taste. So I ripped that chicken apart (I did save a few pieces for another meal as I can generally get a couple of suppers out of one chicken, plus the bones will head for the freezer until they fill a stockpot- cover with water, add aromatic veggie scraps- which you can also save in the freezer- and simmer for a good long while to make homemade chicken broth).
The bonuses of bones
The thing about homemade chicken broth over canned or even using base (thick bouillon paste that comes in jars or tubs) is the healthy nature of all that collagen that comes out. When you chill your stock overnight you will see what happens, as it turns gelatinous. And no, that does NOT mean it went bad. All that gelatin is actually good for you, unless you are a vegan, in which case that’s another story.
The particulars of the ingredients
So I used the chicken shreds on these the way you might with a pulled pork sandwich (Mmm….smoked pork- yum!) along with a few other choice ingredients and a simple spin of homemade honey mustard-mayo. And I had that stick of kerrygold garlic-herb butter, which I LOVE- but you can make your own garlic herb butter if you like.
How DOES one make their own herb butter? (I have a plan for that!)
If you need tips,I have recipes for that somewhere- not sure if they are here or still over at food-dot-com (where I have many recipes posted). But the basics of that is chopped fresh herb and garlic mixed with soft butter (and chilled in a roll of wax paper to reform).
Dried herbs can be fine
You can also use dried. I don’t mind dried herbs except dried cilantro is pretty much useless and I only use dried parsley for coloration. Dried basil is fine but tastes different from fresh so is not interchangeable. Dried oregano is actually superior to fresh.
Oh that King’s Hawaiian (Yeah, Baby Yeah!)
I have a natural love for King’s Hawaiian bread and rolls. I did win a contest with them before and they sent me tons of money along with a year’s supply of bread coupons.Suffice to say their idea of a daily allotment for bread is probably what I eat in a week so…everyone I knew was enjoying free bread out the eyes, nose and ears. I was almost sick of it for quite some time but it is so good, it doesn’t take too long to get over being breaded to death. I wish they’d have another contest so I could do that again.
It’s Almost Game Time!
And now we are back to having this as football eats- and these sliders are NOT the typical Wisconsin thing of bratwurst. I have some recipes for that kind of thing and will be doing some bratwurst nachos very soon (soon to YOU but in fact I have already done those, eaten them, and all that good stuff).
A few more ideas too
I’ll add some links to football goodies as well as some from my friends.
Wisconsin Beer Brats
Deep Fried Pickles with Sriracha Dip
Shortbread Thumbprint Cookies
Sausage Rolls
Green Salsa Stuffed Jalapenos
So enjoy the game tonight with your sammies, and my sympathies to everyone in Chicago. Y’all are going down. 😉
Chicken Cordon Bleu Sliders
You Might Also Like:
Chicago Style Hot Dogs
California Chili Cheeseburger Sliders
Sloppy Joe Calzones
Pastrami Reuben Sliders
Al Capone Dogs
Chicken Cordon Bleu Sliders
Ingredients
Sandwiches:
- 1 pound cooked shredded rotisserie chicken
- 1/3 pound thinly sliced honey ham
- 6 slices Swiss cheese (5 ounces total)
- 2 tablespoons Kerrygold garlic herb butter melted
- 2 tablespoons finely shredded Parmesan cheese
- 12 ounce package King's Hawaiian Savory Butter Rolls split, keeping the sheet in one piece
Creamy Dijon Spread:
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
Instructions
- Assemble sandwiches by placing the bottom sheet of rolls in a baking pan.
- Spread dijon mayo mixture on tops and bottoms of buns.
- Top the bottom sheet of buns with the shredded chicken, honey ham, and Swiss cheese.
- Place the top sheet of buns over all and press down lightly.
- Cover pan with foil and bake at 375F for ten minutes.
- Uncover pan, brush with melted butter, sprinkle with Parmesan and bake, uncovered, 5-7 minutes more or until the cheese melts.
Notes
