Spicy Chicken Cordon Bleu Sandwich

I love chicken cordon bleu and I love spicy chicken sandwiches, so I thought I'd combine the two.  It turned out pretty awesome.   I put it on a bun, but it would be good in a pita or a sub bun too.  This recipe makes them a little spicy.  Add more hot sauce and red pepper flakes if you want it spicer.

SPICY CHICKEN CORDON BLEU SANDWICH

(makes 4 sandwiches)

Ingredients:

*1 large boneless, skinless chicken breast cut into quarters (I normally cut in half lengthwise to make it thinner and then cut those in half crosswise.  They should be no bigger than 1/2 thick)

*1 cup buttermilk 

*2 teaspoons hot sauce 

*1/4 cup all-purpose flour

*1/2 cup Italian bread crumbs

*1/4 teaspoon red pepper flakes 

*pinch of cayenne pepper 

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 tablespoon butter 

*4 slices Canadian bacon or deli ham

*4 slices Swiss cheese

*1/4 cup chicken stock

*1 1/2 teaspoon cornstarch 

*1/2 cup heavy whipping cream 

*1 teaspoon dijon mustard (optional)

* hamburger buns (I like to toast the insides of the buns)

Directions:

~In a medium bowl, mix 1 cup buttermilk and 2 teaspoons hot sauce.

~Place chicken in mixture and coat well.

~In a shallow pan, mix 1/4 cup flour, 1/2 cup breadcrumbs, 1/4 teaspoon red pepper flakes, pinch of cayenne pepper, 1 teaspoon salt, and 1 teaspoon black pepper.

~Remove chicken from milk mixture and allow excess milk to drip off.

~Place in breadcrumb mixture and coat well.

~Return to milk mixture and then back to breadcrumb mixture again.

~Place on a large plate, cover with plastic wrap and allow to sit in the refrigerator for at least 1/2 hour or up to two hours.

~Melt 1 tablespoon butter in a skillet over medium/high heat.

~Place chicken into skillet and cook for about 5-6 minutes or until golden brown.  Flip and cook another 5-6 minutes or until chicken is cook through.  

~Remove chicken from pan.

~Pour 1/4 cup chicken stock in same pan.

~Stir 1 1/2 teaspoon cornstarch into1/2 cup  heavy cream.

~Whisk into pan along with 1 tablespoon Dijon mustard.

~Cook until it starts to boil.

~Place chicken back into pan and place a piece of Canadian bacon and then a slice of Swiss cheese over each chicken breast, cover and cook until cheese is melted.

~Place on toasted bun.  

~Top with shredded lettuce, tomato, and pickles if desired.