Grilled Chicken Cordon Bleu Sandwich

Ingredients

¼ cup kosher salt

1 quart warm water

3 boneless, skinless. chicken breasts

3 tablespoons Extra Virgin Olive Oil

Salt and pepper

6 slices of deli ham, thinly sliced

3 slices Swiss cheese

Dijon mustard

3 hoagie buns

Directions

In medium bowl combine warm water and kosher salt, stir until dissolved. Add chicken breasts to the brine and let sit for at least 20 minutes or covered in the refrigerator up to 6 hours.

Remove breasts from the brine, rinse and pat dry.

Coat chicken with olive oil, salt, and pepper.

Grill on charcoal or gas grill until chicken is no longer pink in the middle and reads at least 165 degrees on a meat thermometer.

When the chicken is almost done, place ham slices on the grill to warm 1 to 2 minutes. Top chicken breast with ham and a slice of Swiss cheese. Leave on grill until cheese is melted.

Optional: Brush bun with olive oil and toast on the grill for a few minutes.

Spread Dijon mustard on one side of the bun, then place chicken breast, cut in half and enjoy!