Chicken Cordon Bleu Sandwich in 25 Minutes

Instructions:

1. Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet to a uniform thickness of 1/2 inch (1.25 cm). Season both sides with salt and black pepper.
2. Set up a breading station with three shallow bowls: one with 1/2 cup flour, one with beaten eggs, and one with Panko mixed with garlic powder. Dredge each chicken breast in flour, shaking off the excess, dip into the egg wash, and press firmly into the Panko until fully coated.
3. Heat neutral oil in a skillet over medium-high heat. Once the oil shimmers, add the chicken cutlets and sear for 3 to 5 minutes per side until the crust is deep golden brown and the internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper-towel-lined plate.
4. In a small saucepan, melt 2 tbsp butter over medium heat. Whisk in 1 tbsp flour for 1 minute to create a roux. Slowly pour in milk, whisking constantly until thickened. Stir in Dijon mustard and nutmeg, then remove from heat once smooth and glossy.
5. Brush the cut sides of the brioche buns with melted butter and toast in the skillet until golden.
6. Assemble the sandwich: Place the toasted heel on a plate, top with a slice of Swiss cheese, then the hot chicken cutlet, followed by two slices of smoked turkey breast and another slice of Swiss cheese.
7. If the cheese is not fully melted, place the open-faced sandwiches under a broiler for 30 seconds. Spoon the Dijon cream sauce generously over the top and cover with the top bun.