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French toast "cordon bleu"

French toast "cordon bleu"
You are probably familiar with those "cordon bleu" chicken breasts filled with ham and melted cheese that so many kids seem to enjoy.

Here's a lighter, bread-based version that is deliciously moist. The bread is dipped in egg, like for French toast, then in a coating of breadcrumbs with herbs before being fried.
13,0564.8/5
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Last modified on: February 12th 2017

For 4 people, you will need:

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Measures:

How long does it take?

Fulfillment
PreparationCookingStart to finish
24 min.14 min.38 min.
Preservation:
Should be eaten immediately.
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Step by step recipe

Stage 1 - 5 min.
French toast "cordon bleu" : Photo of step #1
Cut 4 slices bread fairly thick. This is a good way to use up bread that has started to go dry.

Split each slice horizontally, but without cutting all the way through, to form a "pocket".

Set aside.
Stage 2 - 3 min.
French toast "cordon bleu" : Photo of step #2
Chop the parsley and coriander .
Stage 3 - 2 min.
French toast "cordon bleu" : Photo of step #3
Mix the chopped herbs with 4 tablespoons breadcrumbs, salt and pepper.

Cover and refrigerate until needed.
Stage 4 - 6 min.
French toast "cordon bleu" : Photo of step #4
In a frying pan, fry 4 slices ham lightly on both sides.
Stage 5 - 3 min.
French toast "cordon bleu" : Photo of step #5
Fill each slice of bread with a slice of ham and slices of cheese (Comté shown here).
Stage 6 - 2 min.
French toast "cordon bleu" : Photo of step #6
In a bowl beat 4 eggs briefly with 50 g liquid cream, salt and pepper.
Stage 7 - 3 min.
French toast "cordon bleu" : Photo of step #7
Pour the beaten eggs into a shallow dish and put the egg and breadcrumb mixture in another.
Stage 8 - 3 min.
French toast "cordon bleu" : Photo of step #8
Dip both sides of the sandwiches first in the beaten egg...
Stage 9 - 3 min.
French toast "cordon bleu" : Photo of step #9
...then in the breadcrumb coating.

Prepare all the sandwiches like this.
Stage 10 - 4 min.
French toast "cordon bleu" : Photo of step #10
Pour 50 g butter and 4 tablespoons oil into a large frying pan on medium heat.

When hot, lay the sandwiches in the pan and cook until golden brown on the first side.
Stage 11
French toast "cordon bleu" : Photo of step #11
You can turn the heat down at this stage and cover the pan with a sheet of aluminium foil for 2 or 3 minutes to help melt the cheese, but this is not essential if you are using a soft-paste cheese (see below for more about this).
Stage 12 - 4 min.
French toast "cordon bleu" : Photo of step #12
When the underneath is nicely browned, turn the sandwiches over and cook the other side.
Stage 13
French toast "cordon bleu" : Photo of step #13
Serve piping hot.

Remarks

For the cheese, use whatever you prefer, but do note that if you use a hard-paste cheese (Comté, Emmental, etc.) the texture will be less "melting" than with a soft-paste cheese (Saint-Nectaire, Mont d'Or, etc.) - something children usually love.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

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Source

Based on a recipe by Jacqueline Ury.

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This recipe use (among others)
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HamHam: You can check-out other recipes which use it, like for example: Ham "friand" pie, Welsh (French Welsh Rarebit), Croque-monsieur, Ham pasta bake, Mushroom buckwheat pancakes, ... All

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