This Vegan Cordon Bleu is a delectable plant-based twist on the classic dish, featuring Gardein's Chick’n Scallopini layered with Tofurky vegan ham and Daiya vegan swiss cheese, all coated in a crispy panko breadcrumb crust. Baked to golden perfection and served with a tangy vegan mayo and Dijon mustard sauce, it’s rich, indulgent, and perfect for entertaining or a special weeknight meal.
Total Time:55 minutes
Yield:4 servings
Ingredients
Vegan Chicken and Fillings
4 pieces Gardein Chick’n Scallopini
4 slices Tofurky vegan ham
2 slices Daiya vegan swiss cheese, cut in half
Coating
3 tablespoons vegan mayonnaise
2 tablespoons Dijon mustard
Breading
1 cup Just Egg
½ cup Panko breadcrumbs
Oil spray for baking sheet
Sauce on the Side
Vegan mayonnaise
Dijon mustard
Instructions
Thaw Chick’n: Remove the Gardein Chick’n Scallopini from the freezer and thaw in the refrigerator overnight to ensure even cooking.
Preheat Oven: Set your oven to 370°F and allow it to fully preheat while you prepare the sandwiches.
Assemble Sandwiches: On one piece of chick’n, layer one slice of vegan ham and two halves of vegan swiss cheese. Top with another piece of chick’n to form a sandwich.
Prepare Coating Mixture: In a small bowl, mix together the vegan mayonnaise and Dijon mustard until smooth and creamy.
Brush Sandwiches: Generously brush the mayo-mustard mixture on both sides of each assembled chick’n sandwich.
Dip in Just Egg: Submerge each coated sandwich into the Just Egg, making sure both sides are well covered.
Coat with Breadcrumbs: Roll each sandwich thoroughly in the panko breadcrumbs until completely coated.
Prepare for Baking: Place the breaded sandwiches on a parchment-lined baking sheet. Secure with toothpicks if needed and lightly spray the tops with cooking oil.
Bake: Bake in the preheated oven for 20 minutes. Carefully flip each sandwich, then bake for an additional 15 minutes or until the coating is golden brown and crispy.
Serve: Remove from oven, let cool slightly, and serve hot with additional vegan mayo and Dijon mustard sauce on the side for dipping.
Notes
Thawing the chick’n overnight is essential for even cooking and best texture.
You can substitute the vegan ham with another plant-based deli slice if preferred.
For a gluten-free version, opt for gluten-free breadcrumbs and Just Egg alternatives.
Use toothpicks to secure the sandwiches if the chick’n pieces slide apart during breading or baking.
Adjust the Dijon mustard amount in the coating and sauce for personal taste preferences.
Lightly spraying the breaded sandwiches with oil helps achieve an extra crispy exterior.
