Chicken Cordon Bleu Sandwich

Heat a frying pan with canola oil. Line a baking sheet with aluminum foil. Fillet chicken breast. Cover the chicken breast fillets with plastic and pound them 1/2 inch thick with a kitchen hammer.

In a medium bowl mix together 1 cup of all-purpose flour, 1/4 teaspoon of smoked paprika, 1/4 teaspoon of onion powder, 1/4 teaspoon of garlic powder with parsley, salt and pepper. Spread the flour mixture on a large plate. Beat the two eggs and pour them on another plate.

Dredge the chicken in flour, flouring both sides and dust off. Next dip both sides of the chicken in the egg and again in the flour. Place the chicken in the hot oil. Fry 4-5 minutes on each side or until the chicken is golden brown. Place the chicken on a cooling rack with a paper towel under it to catch any grease. A paper towel lined baking sheet works well for this and the racks will keep them from getting soggy.

While chicken is frying, preheat the oven to broil. Mix 1 1/2 tablespoons of mayonnaise and 1 1/2 tablespoons of Dijon mustard together and set aside. Using the aluminum foil prepared baking sheet, toast one side of the bread in the broiler. You can toast both sides if you like but I think it makes the bread too dry and hard.

Turn the bread over to the untoasted side and add Dijon dressing to two pieces of the bread. On the other two pieces of bread add 3 large slices of deli ham folded and swiss cheese. After you have spread the Dijon mustard dressing on add swiss cheese to that side as well. Place the baking sheet back in the broiler just until cheese is melted.

Place the breaded chicken breast on the sandwich and cut in half.

Enjoy!