A French classic served American grilled-cheese style on Italian bread. Chicken Cordon Bleu Grilled Cheese Panini.
- 3 tablespoon sour cream
- 3 teaspoon Dijon mustard
- 2 teaspoon fresh thyme leaves
- 2 ounce shreded Gruyère cheese (about ½ cup)
- 4 slice thinly sliced prosciutto
- 3 ounce shredded, boneless cooked chicken breast
- 2 Italian deli-style sandwich rolls (or ciabatta rolls)
- 2 teaspoon olive oil
Prepare the grill for two-zone cooking. Your goal is an indirect heat zone with a temperature around 225°F and a much higher heat live fire zone that acts as the furnace for the indirect heat zone. To achieve this on a charcoal grill push the coals to one side. On a gas grill turn off all the burners except one or two.
Meanwhile combine sour cream, mustard and thyme leaves in a bowl; set aside.
Cut the rolls lengthwise in half. Spread an even layer of mustard mixture on the cut side of each roll. Layer cheese, prosciutto, and chicken evenly between two of the cut roll halves. Put the top halves of the rolls in place. Press down on each sandwich so it is compacted. Lightly brush each roll on both sides with olive oil.
Place the sandwiches on the cooking grate over the indirect heat zone. Put a sheet pan on top of the sandwiches and then add two foil-wrapped bricks on the sheet pan. Grill, with the lid open, until the bread is toasted on the bottom, 3 to 4 minutes. Carefully remove the bricks and the sheet pan, turn the sandwiches over, replace the pan and bricks, and continue cooking until the bread is toasted on both sides and the cheese is melted, 3 to 4 minutes more.
Transfer the sandwiches to a cutting board and cut them in half, or into smaller pieces if serving as an appetizer. Serve warm.