6 skinless, boneless chicken breast fillets - pounded flat
poultry seasoning, to taste
drizzle of vegetable oil
12 slices ham
12 slices Gruyere cheese
12 baps or rolls, halved
Method Prep:15min › Cook:15min › Ready in:30min
Preheat the grill, and set the rack about 15cm from the heat source.
Whisk together soured cream, mustard and honey in a small bowl. Refrigerate until ready to use.
Cut each chicken breast into 2 equal pieces. Sprinkle both sides of chicken breasts with poultry seasoning. Place a large frying pan over medium-high heat and drizzle lightly with a bit of oil. Cook chicken breasts until browned on bottom. Turn chicken, and top with a slice of ham and a slice of cheese. Continue to cook until the chicken is cooked though and the cheese is melted.
Place baps, cut side up, under grill. Toast until lightly browned.
Top each chicken cordon bleu sandwich with a tablespoon of honey-mustard sauce, and serve on toasted baps.