There’s something about putting ham and swiss into a sandwich or chicken that makes it taste amazing. It’s really so simple, but when cooked correctly the combination is magical.
My first life changing “ham and cheese” sandwich was when I had my first Croque-Monsieur in France at the age of 17. It was in a simple little cafe, I was struggling to speak my classroom French, and still playing it safe when ordering off the menu.
This sandwich came out and literally changed my world. I decided to try everything I could and found my love of quiche, beef burgundy, soufflé and many other classic french dishes. It was a culinary experience that paved the way for my love of food and cultures, and it all started with a Croque-Monsieur sandwich.
Chicken Cordon Bleu entered my life a bit later, and while I’m not sure on the precise age, I dove into this dish head first – errr, mouth first, I suppose.
I was very excited to break down this classic dish into a deconstructed bowl because I already knew that the ingredients tended to be higher in calories and fat, just like the chicken gyros, quesadillas and spaghetti and meatballs were before I broke them down into deconstructed bowls, too.
While ham, cheese and breading on chicken are delicious, it’s another dish that packs tons of hidden calories that you don’t even think about.
The white wine sauce really is essential to this deconstructed bowl. Because the cheese isn’t melted you’ll find that without a sauce it’s lacking something to pull the dish together. The sauce is light and easy, and you’re going to find yourself wanting to put it in other dishes.
Finally, you’ll see that I have rice pictured here, but not on the recipe card. Rice, quinoa, couscous, zucchini noodles – you guys have options here if you need a little something more, but because everyone’s preferences are different I left it off the recipe so you can customize it how you’d like.
What is your favorite cheese to pair with ham?
Serves 1 bowl
20 minPrep Time
10 minCook Time
30 minTotal Time
- 2 small chicken breasts, grilled and cubed
- 3/4 c. diced ham, heated
- 1/2 block of swiss cheese, cubed
- 1 c. whole grain rice, cooked
- For the white wine sauce...
- 1/2 c. white wine
- 2 tbsp. non-fat greek yogurt
- 1 tbsp. all-purpose flour
- 1/2 shallot, finely chopped
- 2 tbsp. lemon juice
- 3 garlic cloves, finely chopped
- 1 tsp. salt
- 1 tsp. pepper
- 2 tsp. garlic powder
- 1 tsp. olive oil
- In a small sauté pan heat the olive oil over medium-high heat. Add the shallots are garlic, sautéing for 5 minutes or until the shallots soften.
- Add the white wine and lemon juice to pan, then stir in the salt, pepper and garlic powder.
- Once seasoned, stir in the yogurt. Simmer for 2 minutes.
- Slowly add in the flour, stirring to dissolve any chunks. Continue to stir for 5 minutes until the sauce thickens up.
- In two bowls divide the chicken, ham, swiss cheese and rice.
- Top with half of the white wine sauce on each bowl. Enjoy!