Twisted Cordon Bleu on Dutch Crunch

Name: Twisted Cordon Bleu on Dutch Crunch
Cook time: 19-27 minutes
Yield: 1 sandwich
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Servings

1 sandwich

Prep Time

19-27 minutes

1 ct. Sienna Bakery Dutch Crunch Roll
2 ct. Markon Asparagus Spears
1 oz. Alouette Spread
1½ oz. Brickman's Oven Roasted Chicken Breast Meat
1 oz. Brickman's Hickory Smoked Ham Slices
¼ c. Markon Ready-Set-Serve Baby Arugula
1 Tbsp. Gordon Choice French Fried Onions
1 Tbsp. Gordon Signature Blackberry Dijon Glaze
1 slice Brickman's Swiss Cheese

Recipe Preparation

Bake the bread according to manufacturer instructions. Cool completely.
Roast the asparagus in an oven.
Cut the Dutch Crunch Roll in half lengthwise and spread alouette on each half of the bread.
Place the oven-roasted chicken and hickory smoked ham on the bottom half of the bread.
Top chicken and ham with baby arugula, roasted asparagus, crispy fried onions and a drizzle of blackberry dijon spread.
Top with swiss cheese and the crown of bread, wrap in paper and hold refrigerated at 41°F or below.