Chicken Cordon Bleu Sandwiches on Baguette

 

½ cup sour cream, light or regular

2 tablespoons prepared yellow mustard

2 tablespoons honey

6 thin sliced boneless skinless chicken breasts, about 1 ½ pounds chicken (see Notes section below)

8 ounces Italian seasoned panko bread crumbs,

1 teaspoon garlic powder

1 teaspoon paprika

1 cup buttermilk

6 slices deli ham

6 slices Swiss cheese

6 sandwich rolls or sliced baguette

1 ½ cups fresh baby spinach

2 tablespoons olive oil, plus additional as needed

 

Preheat your oven to 375 degrees F. Whisk together the sour cream, yellow mustard, and honey in a small bowl. Cover and refrigerate until ready to use. Pour the buttermilk into a shallow dish. Combine the breadcrumbs with the garlic powder and paprika in a separate shallow dish. Dip a chicken cutlet in the buttermilk to coat both sides and then dredge it on both sides with the bread crumb mixture. Transfer to a plate and repeat with the remaining chicken. Heat 2 tablespoons olive oil in a large skillet over MEDIUM heat. Cook the breaded chicken breasts, about 3 or 4 minutes on each side, or until nicely golden brown. Cook chicken in batches, to avoid overcrowding your pan, adding more olive oil as needed. Transfer the cooked chicken to a foil lined, rimmed baking sheet that has been coated with nonstick cooking spray. Top each piece of chicken with a slice of ham and a slice of cheese and transfer the baking sheet to the oven. Bake for 6 to 8 minutes or until the chicken registers 165 degrees F when measured with an instant read thermometer in the thickest portion and the cheese is melted. Place one piece of chicken on each sandwich roll and top with the honey mustard sauce and spinach.