Prep Time: minutes
Cook Time: minutes
Number of Servings: 1 people


For the Chicken Cordon Bleu:
  • 1 Chicken Breast
  • Ham
  • Swiss Cheese
  • Italian Bread Crumbs
  • Eggs
  • All Purpose Flour
  • Butter
  • Minute Rice
For the Panino:
  • Ciabatta Roll
  • Ham
  • Swiss Cheese
  • Turkey
  • Lettuce
  • Tomato
  • Mayonnaise
For the Cobb Salad:
  • Leftover cold cuts
  • Lettuce
  • Tomato
  • Boiled Eggs
  • Mayonnaise
  • Olive oil
  • Red Wine Vinegar
  • Salt and pepper

Directions for Chicken Cordon Bleu:


  1. Clean and Butterfly chicken breast by removing excess fat

    2.   Fillet Chicken Breast placing knife at fattest side of breast and slicing through form 2 pieces

    3.   Place plastic wrap over chicken slices on cutting board and begin pounding forming 2 thin even pieces

    4.   Season breasts with a pinch of salt and pepper

    5.   Place a slice of ham in center of breast

    6.   Place a slice of Swiss cheese over ham

    7.   Then Roll chicken over

Set up Egg Wash:

  1. Beat one egg in bowl and set aside
  2. Place ¼ cup of All-purpose flour on plate for dusting
  3. Place ¼ cup of Italian Bread crumbs for coating


  1. Heat 1 Tbsp. of butter melting it in large saute pan over medium heat
  2. Take and lightly coat chicken breast in flour
  3. Take and lightly coat chicken breast in egg wash
  4. Then roll in bed crumbs making sure completely coated
  5. Place seam side down in heated pan
  6. Cook approximately 1 to 2 minutes per side
  7. While cooking clean work station and wash hands
  8. Turn chicken to other side and brown
  9. Then roll in butter and return to seam side down and place in oven for 15 to 20 minutes
  10. Place Minute Rice in microwave
  11. Remove chicken from oven and plate over rice

Directions for Panino:


  1. Cut bread in half
  2. Add a little spread of Mayonnaise on each side
  3. Layer slice Turkey to fit on roll
  4. Layer slice of Ham to fit on roll
  5. Layer slice of cheese to fit on roll
  6. Add a little piece of lettuce
  7. Add 2 slices of Tomato
  8. Heat 2 saute pans one larger than the other
  9. Add 1 tsp of butter and melt onto bigger pan
  10. Place top of sandwich onto bigger pan
  11. Take smaller pan and place on top of sandwich and weigh it down with a heavy skillet for at least 1 or 2 minutes
  12. Then flip sandwich to other side and cover again with smaller pan repeating process
  13. Once warmed all the way through remove from skillet cut and serve

Directions for Cobb Salad:


  1. Take leftover lunch meat placing on top of one another, then tightly wrapping in a roll
  2. With a sharp knife cut through roll making pinwheel pieces of meat
  3. Take your choice of lettuce
  4. Take a few tomatoes slices
  5. Take hard boil eggs and arrange on salad plate
  6. Season with a pinch of salt and pepper

For the Dressing:

  1. Add 1 tsp. of mayonnaise
  2. 1 tsp of olive oil
  3. 1 tsp of red wine vinegar
  4. Pinch of salt and pepper
  5. Whisk together and drizzle over salad