Chicken Cordon Bleu Sandwiches

• 4 chicken cutlets (1/4 inch thick; 3/4 to 1 pound total)
• 1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground pepper
• 4 slices Black Forest ham
• 8 slices smoked mozzarella
• 1 baguette
• 3 tablespoons unsalted butter, softened
• 3 tablespoons dijon mustard
• 1 bunch watercress or arugula, tough stems removed

1. Preheat the broiler.
2. Line a baking sheet with foil and evenly space the chicken cutlets in the center.
3. Brush the chicken with 1 tablespoon olive oil and season with salt and pepper.
4. Broil, rotating the baking sheet as needed so the chicken cooks evenly, until lightly browned, 2 to 3 minutes.
5. Flip the chicken and continue to broil until cooked through, 2 to 3 more minutes.
6. Remove the baking sheet from the oven and top each piece of chicken with 1 slice ham and 2 slices mozzarella.
7. Broil until the cheese melts, 1 to 2 minutes.
8. Season with salt and drizzle with olive oil.
9. Meanwhile, cut the baguette crosswise into 4 equal pieces, then split open.
10. Spread the bottom halves with butter and the top halves with mustard.
11. Toss the watercress with the remaining 1/2 tablespoon olive oil and season with salt and pepper.
12. Sandwich the chicken and watercress between the baguette halves.
13. Per serving: Calories 603; Fat 31 g (Saturated 15 g); Cholesterol 121 mg; Sodium 1,265 mg; Carbohydrate 39 g; Fiber 0 g; Protein 41 g
14. Photograph by Antonis Achilleos

chicken cutlets, extravirgin olive oil, kosher salt, black forest, mozzarella, baguette, unsalted butter, dijon mustard, arugula

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chicken-cordon-bleu-sandwiches-recipe.html (may not work)