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.
11,2944.8/5
Last modified on: February 12th 2017
For 4 people, you will need:
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 24 min. | 14 min. | 38 min. |
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
| 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. |
5 min. |
| 2 |  | Chop the parsley and coriander . | 3 min. |
| 3 |  | Mix the chopped herbs with 4 tablespoons breadcrumbs, salt and pepper. Cover and refrigerate until needed. |
2 min. |
| 4 |  | In a frying pan, fry 4 slices ham lightly on both sides. | 6 min. |
| 5 |  | Fill each slice of bread with a slice of ham and slices of cheese (Comté shown here). | 3 min. |
| 6 |  | In a bowl beat 4 eggs briefly with 50 g liquid cream, salt and pepper. | 2 min. |
| 7 |  | Pour the beaten eggs into a shallow dish and put the egg and breadcrumb mixture in another. | 3 min. |
| 8 |  | Dip both sides of the sandwiches first in the beaten egg... | 3 min. |
| 9 |  | ...then in the breadcrumb coating. Prepare all the sandwiches like this. |
3 min. |
| 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. |
4 min. |
| 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). | |
| 12 |  | When the underneath is nicely browned, turn the sandwiches over and cook the other side. | 4 min. |
| 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
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How much will it cost?
For 4 people : 4.26 €
Per person : 1.07 €
Source: Based on a recipe by Jacqueline Ury.
More recipes?
This recipe use (among others) | Cheese: You can check-out other recipes which use it, like for example: Eggs in brioche nests, Crispy potato galette with leeks, Croque-monsieur complet, Kérinou slices, Pork Chops with Rosemary, ... [All] |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Gâteau Nantais, Gâteau Basque , Sauce Normande (for fish), Chocolate cake, Fillets of sole Dieppoise, ... [All] |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Rosemary steamed fish, Rabbit civet "à la normande", Salmon with sorrel, Crème de foie gras, Roquefort sauce, ... [All] |
 | Ham: You can check-out other recipes which use it, like for example: Croque-monsieur complet, Welsh (French Welsh Rarebit), Croque-monsieur, Mushroom buckwheat pancakes, Mozzarella pasta bake, ... [All] |
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