Cordón Bleu Retorcido en Pan Holandés Tostado
Servings
1 sandwich
Prep Time
19-27 minutes
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Ingredients
- 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.
