Chicken Cordon Bleu Shooters Sandwich

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If you've never had chicken cordon bleu in sandwich form you've come to the right place. Give this Chicken Cordon Bleu Shooters Sandwich a shot and we promise you'll never go back.


  1. In a bowl, combine your mustard, olive oil, salt and pepper into a paste.

  2. Pop your chicken breasts in a heatproof dish. Brush with your mustard mixture, then bake for 20 mins at 180C.

  3. Melt your butter in a medium sized saute pan. Add your flour and mustard powder, then gradually add your milk in small increments, stirring all the while until you have a totally smooth sauce. Bring to a boil, then simmer for 2 mins until thickened. Add your parmesan, salt and pepper and stir to combine.

  4. Shred your chicken with 2 forks. Add your bechamel and stir until combined.

  5. In a bowl, combine your melted butter, garlic and parsley. Stir until smooth.

  6. Cut the top off your sourdough loaf and set aside. Hollow out the centre of your bread and discard the middle.

  7. Paint the inside of your load with your garlic butter mixture. Layer your chicken mixture, cheese and ham inside until you have filled the loaf to the top.

  8. Place your lid back on, then wrap the whole thing in tin foil. Place on a baking tray and top with another baking tray with a casserole dish on top. Leave for a few hours, or preferably overnight.

  9. Remove your casserole and top tray from your bread loaf. Bake for 20 mins at 180C.

  10. Carve into wedges and serve whilst still hot!