Twisted Cordon Bleu on Dutch Crunch


1 sandwich

Prep Time

19-27 minutes


Recipe Preparation

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

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