Advertisements

Chicken Cordon Bleu Sliders

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

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.

Chicken Cordon Bleu Sliders

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.

Chicken Cordon Bleu Sliders

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

brats on buns

Deep Fried Pickles with  Sriracha Dip

Seven friend pickles in front of a clear container of dipping sauce

Shortbread Thumbprint  Cookies

Shortbread Thumbprint Cookies with chocolate football centers and team colored sprinkles

Sausage Rolls

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

Chicken Cordon Bleu Sliders

You Might  Also Like:

Chicago Style Hot Dogs

Chicago Style Hot Dogs

California Chili Cheeseburger Sliders

California Chili Cheeseburger Sliders

Sloppy Joe Calzones

Sloppy Joe Calzones

Pastrami Reuben Sliders

Pastrami Reuben Sliders

Al Capone Dogs

Al Capone Dog

Chicken Cordon Bleu Sliders

Prep Time25 mins
Cook Time17 mins
Course: Appetizer, Main Dish
Cuisine: French, United States
Keyword: football food, sandwiches, sliders
Servings: 12 sliders
Author: Sue Lau

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

From the kitchen of palatablepastime.com

Chicken Cordon Bleu Sliders

Advertisements

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: