- Dijon spread-
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic and herb seasoning
- 1 boneless skinless chicken breast
- 1 egg (beaten)
- ½ cup panko breadcrumbs
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 4 slices Virginia ham
- 4 slices muenster cheese
- 8 slices French bread
- 2 tablespoons butter
- In a small bowl combine mayonnaise, Dijon mustard and garlic and herb seasoning. Mix well and set aside.
- In a shallow dish combine panko bread crumbs, cayenne pepper, and black pepper. Cut the chicken breast in half. Pound each half to an even thickness. Dip each chicken piece first in the egg and then in the seasoned panko mixture. Heat olive oil in a skillet over medium heat. Pan fry the chicken pieces until golden brown on each side and cooked through (the internal temperature has reached 165 degrees F.). Remove from the pan and cut in half.
- Spread the Dijon spread onto one side of each slice of bread. Layer with a piece of ham, muenster cheese, half piece of breaded chicken, and another slice of muenster cheese. Top with another piece of French bread.
- Butter both sides of each sandwich and cook in a non-stick skillet until golden brown on the bottom, flip and cook until golden brown on the other side and the cheese has melted.