Grilled Chicken Cordon Bleu Sandwich (Printable)
Juicy grilled chicken with ham, melted Swiss and Dijon mayo on toasted buns for a hearty French-inspired sandwich.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon dried thyme
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon black pepper
→ Assembly
08 - 4 slices smoked deli ham
09 - 4 slices Swiss cheese
10 - 4 sandwich buns, such as brioche or ciabatta
11 - 1 cup baby spinach or lettuce leaves
12 - 2 tablespoons unsalted butter, optional, for toasting buns
→ Dijon Sauce
13 - 3 tablespoons mayonnaise
14 - 1 tablespoon Dijon mustard
15 - 1 teaspoon honey
16 - 1/2 teaspoon lemon juice
# Directions:
01 - Preheat a grill or grill pan to medium-high heat.
02 - Place each chicken breast between two sheets of plastic wrap and pound evenly to 3/4-inch thickness using a meat mallet.
03 - Brush chicken with olive oil on both sides, then season evenly with garlic powder, onion powder, dried thyme, salt, and black pepper.
04 - Grill chicken for 5 to 7 minutes per side until golden-brown and fully cooked, reaching an internal temperature of 165°F.
05 - Two minutes before chicken is done, layer one slice of ham and one slice of Swiss cheese over each chicken breast; cover grill or tent loosely with foil to melt the cheese.
06 - In a mixing bowl, whisk together the mayonnaise, Dijon mustard, honey, and lemon juice until smooth and creamy.
07 - Lightly butter the cut sides of sandwich buns and toast on the grill cut-side down until golden, if desired.
08 - Spread Dijon sauce over the bottom halves of toasted buns. Layer each with spinach or lettuce leaves, the grilled chicken with ham and cheese, and cap with the top bun.
09 - Serve immediately while hot and cheese is melted.
# Expert Tips:
01 -
- This is your secret for an easy, show-off dinner that tastes way fancier than it looks.
- Once you try the Dijon sauce, you&aposll be tempted to slather it on everything.
02 -
- Once I tried to skip pounding the chicken and ended up with uneven, dry chunks—never again.
- Tenting the sandwiches for those last minutes ensures the cheese melts instead of sliding off; it&aposs everything.
03 -
- Let the grilled chicken rest a couple minutes before assembling—this keeps your buns from soaking through.
- A dash of extra Dijon in the sauce brings the whole flavor profile together—don&apost hold back if you love a little zing.