Grilled Chicken Cordon Bleu Sandwich
I’ve been making this grilled Chicken Cordon Bleu sandwich for years when I want something that feels special but still comes together quickly. It’s a crisp, golden crust around juicy chicken stuffed with ham and melting Swiss — a handheld twist on the classic that’s perfect for weeknight dinners, backyard cookouts, or a grown-up lunch. If you like hearty, cheese-forward sandwiches like a cheesy chicken garlic bread sandwich, this will fit right into your rotation.
Why you’ll love this dish
This sandwich hits the sweet spot between comfort and sophistication. It’s basically Chicken Cordon Bleu made portable: tender chicken, savory ham, and gooey Swiss wrapped in a crunchy breadcrumb shell. Make it when you want something impressive with minimal fuss — ideal for family dinners, casual entertaining, or when you need a satisfying sandwich that won’t leave you hungry an hour later.
"Crisp outside, melty cheese inside — this sandwich turned a simple weeknight into a favorite. Guests asked for the recipe."
It’s also adaptable: you can grill, pan-sear, or oven-bake, and it pairs well with everything from fries to a crisp green salad. If you want more sandwich inspiration after this one, try a lighter option like the chicken avocado melt.
Step-by-step overview
Before you start, here’s the plan: pound and season the chicken, layer ham and Swiss, fold to encase the filling, bread the pockets, then grill until the exterior is golden and the chicken reaches a safe internal temperature. Expect about 30–40 minutes total (including a little prep), with most of the time hands-off while the sandwiches cook.
What you’ll need
- 2 boneless, skinless chicken breasts
- 4 slices ham (deli-style or thin-cut)
- 4 slices Swiss cheese
- 1 cup breadcrumbs (panko for extra crunch)
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- Salt and pepper to taste
- 1 tablespoon Dijon mustard (thinly spread on chicken for flavor)
- 1 tablespoon olive oil (for the grill or pan)
- Sandwich buns (toasted if you like)
- Lettuce and tomato for serving (optional)
Notes and substitutions:
- Use panko breadcrumbs for a lighter, crispier crust or seasoned breadcrumbs for extra flavor.
- Swap Swiss for Gruyère or provolone if that’s what you have.
- For a lower-carb option, skip the breadcrumbs and pan-sear the folded chicken, or use almond flour as a gluten-free coating.
- If you prefer richer flavor, brush the outside lightly with melted butter before grilling.
How to prepare it
- Preheat your grill to medium-high (about 375–425°F). If using a grill pan or skillet, heat it over medium-high and add the olive oil.
- Pat the chicken breasts dry and slice each breast almost through to create a pocket, or butterfly them and fold to enclose the filling. Spread a thin layer of Dijon mustard on the inside of each piece.
- Place two slices of ham and two slices of Swiss cheese inside each chicken pocket. Fold closed and secure with toothpicks if needed.
- Set up a dredging station: flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third. Season the flour with a pinch of salt and pepper.
- Dredge each stuffed chicken first in flour, shaking off excess; dip into beaten egg; then press into the breadcrumbs to coat evenly.
- Grill the sandwiches 6–8 minutes per side, flipping once, until the crust is golden and an instant-read thermometer inserted into the thickest part of the chicken reads 165°F. If cheese escapes during cooking, that’s fine — it adds flavor to the crust.
- Let the sandwiches rest 3–4 minutes, remove toothpicks, and serve on buns with lettuce and tomato if desired.
Best ways to enjoy it
This sandwich plays well with many sides:
- Classic: shoestring fries or crispy oven fries.
- Lighter: an arugula salad with lemon vinaigrette to cut the richness.
- Comfort: creamy coleslaw or potato salad.
- For brunch: serve with a simple fruit salad and iced tea.
For plating, tilt the sandwich on a wooden board with the cheese-visible seam facing up, and add a pickle spear on the side for acidity.
Storage and reheating tips
- Refrigerator: Store in an airtight container for up to 3 days. Keep buns separate if you want to avoid sogginess.
- Freezer: Wrap tightly in foil and place in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Re-crisp in a 375°F oven for 10–12 minutes or in a toaster oven. You can also reheat in a skillet over medium heat, covered, to melt the cheese evenly. Avoid microwaving if you want to keep the crust crisp.
Always ensure reheated chicken reaches 165°F before serving. Handle raw chicken with clean hands and sanitize surfaces to prevent cross-contamination.
Pro chef tips
- Pound the chicken to an even thickness for uniform cooking and to make folding easier.
- Chill the breaded sandwiches for 15–20 minutes before grilling to help the coating adhere and prevent it from falling off.
- Use a meat thermometer — it removes guesswork and prevents overcooking.
- If cheese is oozing while cooking, tuck it under the edge of the chicken or wrap the seam with foil for the first few minutes.
- For extra flavor, sprinkle the breadcrumbs with a little garlic powder and dried thyme.
For another crunchy chicken sandwich idea, try this quick chicken avocado melt.
Creative twists
- Prosciutto & Gruyère: swap ham for prosciutto and Swiss for Gruyère for a saltier, nuttier profile.
- Pesto-stuffed: spread basil pesto inside before adding cheese for a herby lift.
- Buffalo style: toss the cooked sandwich in a light buffalo glaze and top with blue cheese crumbles.
- Vegetarian: replace chicken with thick, breaded eggplant or a grilled portobello stuffed with ham substitute and vegan cheese.
- Oven-baked option: Place on a parchment-lined sheet and bake at 400°F for 20–25 minutes, flipping halfway through.
Common questions
Q: How long does this take from start to finish?
A: Plan on 30–40 minutes total: 10–15 minutes prep (including stuffing and breading) and about 12–16 minutes cooking, plus a short rest.
Q: Can I make these ahead?
A: Yes. Bread the sandwiches and refrigerate (covered) for up to 24 hours before grilling. For longer storage, freeze them uncooked; thaw overnight in the refrigerator before cooking.
Q: What if my chicken is thick and won’t fold?
A: Butterfly the breast and press flat with a meat mallet to create a thinner pocket. You can also slice the breast in half horizontally to make two thinner cutlets.
Q: How do I keep the coating from falling off while grilling?
A: Chill the breaded sandwiches for 15–20 minutes before grilling and avoid flipping too frequently. A firm press into the breadcrumbs and shaking off excess flour also helps adhesion.
Conclusion
If you want a sandwich that feels special without a lot of ceremony, this grilled Chicken Cordon Bleu sandwich delivers crisp texture, melty cheese, and satisfying savory layers. For an alternate take with a similar grilled-cheese spirit, see this Grilled Chicken Cordon Bleu Sandwiches | Sarah’s Cucina Bella, and for another tested sandwich recipe with clear step-by-step guidance, check out this Chicken Cordon Bleu Sandwich Recipe – The Cookie Rookie®.
Grilled Chicken Cordon Bleu Sandwich
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts Pound to an even thickness
- 4 slices ham (deli-style or thin-cut)
- 4 slices Swiss cheese Can substitute with Gruyère or provolone
- 1 cup breadcrumbs Panko for extra crunch
- 1/2 cup all-purpose flour Season with salt and pepper
- 2 pieces eggs, beaten
- 1 tablespoon Dijon mustard Thinly spread on chicken
- 1 tablespoon olive oil For grilling or pan-searing
- 4 pieces sandwich buns Toasted if desired
- lettuce and tomato Optional for serving
Instructions
Preparation
- Preheat your grill to medium-high (about 375–425°F). If using a grill pan or skillet, heat over medium-high and add the olive oil.
- Pat the chicken breasts dry and slice each breast almost through to create a pocket, or butterfly them and fold to enclose the filling. Spread a thin layer of Dijon mustard on the inside.
- Place two slices of ham and two slices of Swiss cheese inside each chicken pocket. Fold closed and secure with toothpicks if needed.
- Set up a dredging station: flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third. Season the flour with a pinch of salt and pepper.
- Dredge each stuffed chicken first in flour, shaking off excess; dip into beaten egg; then press into the breadcrumbs to coat evenly.
Cooking
- Grill the sandwiches 6–8 minutes per side, flipping once, until the crust is golden and an instant-read thermometer inserted into the thickest part reads 165°F.
- Let the sandwiches rest for 3–4 minutes, remove toothpicks, and serve on buns with lettuce and tomato if desired.
