Grilled Chicken Cordon Bleu Sandwich
A crispy, golden sandwich with juicy chicken, savory ham, and melting Swiss cheese, perfect for weeknight dinners or casual entertaining.
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.
Notes
For best results, chill the breaded sandwiches for 15–20 minutes before grilling. Use panko for a lighter crust. Consider other fillings or baking methods for variation.