Tasty sandwich with cordon bleu!


  • ½ chicken breast
  • 4 slices of cheese
  • 4 slices of ham
  • 5 tablespoons of flour
  • 2 eggs
  • 5 tbsp breadcrumbs
  • 1 whole garlic clove
  • 2 tbsp olive oil
  • 150g of sour cream
  • 1 baguette
  • 1 handful of bird salad
  • Salt and pepper to taste


I cut the chicken breast lengthwise, spread it out and pat it thin. I layer the cheese and ham on it, then roll it up tightly. (The amount of ham and cheese also depends on the size of the chicken breast and toppings.) I bread the chicken roulade as usual.

I bake it in an Airfryer at 180 degrees in 18 minutes. I spray with olive oil before baking.

The cooking time may vary depending on the device and also depends on the size of the chicken breast.

I cut off the top of the whole head of garlic, sprinkle it with olive oil and wrap it in aluminum foil. Bake at 200 degrees until golden brown in 30 minutes. (The baking time depends on the size of the garlic.)

For the dressing, I season the sour cream to taste, press the roasted garlic into it and mix thoroughly.

Finally, I assemble the sandwich. I spread the halved baguette with the garlic sour cream, pile a portion of bird salad on top, then add the sliced ​​cordon bleu, and finally another portion of dressing and the top of the baguette.

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