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Cooking Tips
- Pound the chicken breasts evenly to ensure they cook through quickly and stay tender.
- Use toothpicks to secure the ham and cheese inside the chicken to prevent them from slipping out while cooking.
- Cook the sandwich on medium heat to get a golden crust without burning the bread or chicken.
Ingredients 0/17
Why This Dish Is So Satisfying
Step 1
Gently heat your oven to 425°F (220°C) and lining a baking sheet with heavy-duty aluminum foil. In a small bowl, mix the breadcrumbs with a teaspoon of melted butter.
Step 2
Melt 2 tablespoons of butter in a saucepan over medium heat. Add the ham and onion, cooking and stirring until the onion becomes translucent, about 5 minutes. Toss in the thyme and cook it for another minute. Sprinkle in the flour and stir constantly for about 3 minutes until the raw flour smell fades. Take the pan off the heat for a moment, then slowly pour in ½ cup plus 1 tablespoon of milk. Put the pan back on medium heat and stir until the sauce thickens, which should take 1 to 2 minutes.
Step 3
Once the sauce is thick, remove it from the heat and stir in half a cup of shredded Gruyere cheese, Dijon mustard, salt, black pepper, a pinch of cayenne, and a little nutmeg. Mix in the cooked chicken and diced pickles until everything is well coated.
Step 4
Place your toasted bread slices on the foil-lined baking sheet. Brush one side of each slice with about ¾ teaspoon of melted butter. Flip them over and spread a quarter of the cheesy chicken mixture on each. Sprinkle a tablespoon of shredded Gruyere on top, followed by the buttery breadcrumb mix.
Step 5
Pop the sandwiches in the oven and bake until the cheese is bubbling and the filling is hot, about 15 to 20 minutes. Enjoy!
