SERVES 4
TOTAL TIME: 45 minutes
If you don’t have a nonstick grill pan, you can substitute a 12-inch nonstick skillet. For more information on cooking pressed sandwiches, click here.
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4 |
(4-ounce) frozen breaded chicken cutlets, cooked according to package instructions |
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¼ |
cup Dijon mustard |
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2 |
tablespoons mayonnaise |
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4 |
(6-inch) sub rolls, split open |
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8 |
ounces deli Swiss cheese (8 slices) |
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8 |
ounces deli ham (8 slices) |
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2 |
tablespoons vegetable oil |
1. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet.
2. Slice each baked cutlet on bias into 1-inch-thick strips. Combine mustard and mayonnaise in bowl.
3. Spread mustard mixture evenly over cut sides of each roll. Assemble 4 sandwiches by layering ingredients as follows among prepared rolls: half of Swiss, ham, chicken, and remaining Swiss. Press gently on sandwiches to set.
4. Heat 12-inch nonstick grill pan over medium heat for 1 minute. Brush outside of sandwiches lightly with oil. Place 2 sandwiches in pan and weight with Dutch oven. Cook sandwiches until bread is golden brown and crisp and cheese is melted, about 8 minutes, flipping sandwiches halfway through cooking. Transfer sandwiches to prepared wire rack and keep warm in oven while cooking remaining 2 sandwiches. Serve.