Chicken, Ham and Swiss Subs
One Recipe, Two Ways To Serve
Chicken, Ham and Swiss Subs are crispy, creamy, and delicious sandwiches. They can be served as a main protein in addition to being made into a delicious sub sandwich.
It’s served with an easy Hollandaise sauce as your sub sauce or drizzled over the cutlets when served with mashed potatoes for a spectacular meal everyone will love.
The Invention Of The Chicken, Ham and Swiss Sub
I hate to admit this, but Mister Tipsy comes up with a lot of my most popular recipes. He does not create the recipe per se, but he does come up with the idea for what he craves, and I make it happen.
He is the brains behind the FAMOUS, Philly Cheesesteak Pasta that every so often goes viral.
Mister Tipsy was craving a sandwich and I was asking him what he had in mind and he came up with this delicious combination of Chicken, Ham and Swiss Sub, sort of like that frozen Chicken Cordon Bleu we all used to buy that was like one dollar.
Two Ways To Serve
The first night I made these, I served them as a sub sandwich. I used the Hollandaise Sauce as a sandwich spread, toasted some rolls, and then added the melty cutlets.
The next day I wanted to serve these again, so I reheated them and made mashed potatoes and used the Hollandaise as sort of a gravy. It was delicious both ways.
I think some buttered rice would be good too.
Very Simple Ingredients
This recipe has no crazy ingredients. I feel like most of my recipes are this way.
You have your chicken, the ham, and Swiss and some mustard, to name a few. You also have the Hollandaise Sauce packet.
I use these all the time. I buy the Hollandaise packet from Knorr brand.
I keep a few of these on hand for a bunch of recipes that I make, especially the Eggs Benedict Breakfast Pastries.
You can definitely make your own Hollandaise sauce if you choose, but I think the packet is easier. Note that the ingredients list in the printable recipe card below does not include the ingredients to make the packet.
Also, I am not sponsored by Knorr, but if anyone is listening I wouldn’t mind a free case of this stuff! LOL!
I may also suggest that you would maybe like to make TWO of the sauce packets, to have extra sauce. This is only if you are a super saucy person like I am.
Be Organized With Breading
The only step of this recipe that I can see being intimidating to new cooks is the breading process. I always tell people to just be organized with the step and it will go fast and be easy clean up.
Make sure you have your “breading station” all set up before you begin breading. You will need three bowls for the egg, milk, and breadcrumbs and then a clean pan to the put the breaded cutlets on.
You will find this goes very smooth if you plan right.
Thinly Sliced Is Best
Everything is thin in this recipe. It is the best way for these to cook/melt up just right.
Make sure you pound your chicken breasts out thin and be sure to get your deli meat and cheese sliced thin. This will ensure that everything bakes up quickly and it also creates the perfect texture and bite.
Reheating Is Easy
These also reheat really well. You can make them ahead of time and reheat them again the next day or later.
My suggestion is to let them sit out before reheating. Let them rest out on the counter a bit, then put them in a cold oven and turn the oven on to 375 degrees.
Let them warm up with the oven. You can also reheat these in a toaster oven or air fryer.
I know that you will enjoy these as either a main or a sub sandwich. They are so delicious and your family is going to ask you to put them on regular rotation after you make them one time!
Chicken, Ham and Swiss Subs
Chicken, Ham and Swiss Subs, a crispy, creamy and delicious sandwich. They can be served as a main protein or made into a delicious sub sandwich. Served with an easy Hollandaise sauce as your sub sauce or drizzled over the cutlets when served with mashed potatoes. A spectacular meal everyone will love.
Ingredients
- 1 to 1 ½ lbs thinly sliced chicken breasts, you can also pound these out flat
- ½ cup of milk
- 2 tablespoons of mayo
- 3 eggs
- 2 cups of seasoned bread crumbs
- 1lb of thinly shaved ham
- ½ lb of thinly sliced Swiss cheese
- 6 tablespoons of butter (divided)
- 2 tablespoons of frying oil of your choice
- ½ tablespoon of dried parsley
- 1 teaspoon of black pepper
- 1 teaspoon of paprika
- ½ cup of a grainy, brown mustard
- 1 packet of Knorr Hollandaise Sauce prepared according to the package *be sure to note ingredients needed to make this packet
- 6 to 8 French Sandwich Rolls
Instructions
- Set up a breading station with your milk in one bowl, and whisk in two of the tablespoons of the mayo into the milk. Crack the eggs in another bowl and the breadcrumbs in the third bowl. Prepare a baking sheet to add your breaded cutlets to in preparation for frying.
- Pound out your cutlets to about ½ inch thick, then dredge in the milk, then the egg, then the breadcrumbs. Coat each cutlet really well. Place on the baking sheet to wait for frying. Repeat until all the cutlets are breaded.
- Heat the 6 tablespoons of butter and the 2 tablespoons of oil in a skillet. When it is hot but not smoking, add a couple of the cutlets at a time. Have a freshly prepared baking sheet to place the fried cutlets on. I add a couple pieces of paper towel to it so it can drain. Flip the cutlets when they are golden brown and repeat until all the cutlets are golden brown on each side.
- Heat your oven to 375 degrees, remove the paper towels from under the cutlets, brush the tops of each cutlet with the mustard, then layer the ham and Swiss on top. I have the Swiss be the very last layer on top. Sprinkle it with black pepper, parsley, and paprika. Bake for 25 to 30 minutes, or until the cheese is melted and the chicken is cooked.
- Make yourHollandaise packet according to the package, toast your sandwich rolls, spread with the prepared Hollandaise sauce, and add a ham and Swiss cutlet to the roll. Serve with some Hollandaise sauce on the side for dipping.