Chicken Cordon Bleu Panini Sandwich

Step 1

In a small bowl, stir together the cream cheese, Dijon mustard and mayo (or sour cream) until smooth.

Step 2

For each sandwich: spread sauce on both sides of the bread (I spread a light coating on the outside of the bread and a more generous dollop on the inside of both pieces). Sprinkle the outside of each piece of bread with a bit of salt and pepper or a garlic/herb seasoning blend and place the pieces of bread seasoning side down.

Step 3

Continue layering one slice of bread with a slice of Swiss cheese, cooked chicken, a couple slices of deli ham, and a final slice of Swiss cheese. Top with the other slice of bread (seasonings on the outside).

Step 4

Cook the sandwich on a preheated panini press or on a hot griddle or skillet on the stove until golden and the cheese is melted. If using a skillet or griddle, flip as needed to cook through - you can also weigh the sandwich down with a heavy pan or skillet for a panini-like effect. Serve warm.