These fancy sandwiches can seem like a lot of work, but once you've made the sauce, putting together two big sandwiches and cutting them into individual rectangles means it's no trouble at all to serve enough for a crowd.
Emeril prepared this chicken cordon bleu recipe from his new book, "Emeril 20-40-60," as part of a live cooking challenge on "The Martha Stewart Show." He also made Simple Turkey Meatloaf and Southern-Style Pan-Fried Catfish.
The texture of coarsely ground crumbs made from a chewy loaf is best for this dish, although store-bought breadcrumbs may be substituted. To make your own, pulse bread in a food processor
or grate it on the largest holes of a box grater. To remove an endive's core, insert a paring knife at its base and cut around the core until it can be popped out.