If you love chicken, ham, and cheese, then you have to try this Chicken Cordon Bleu Sandwich. It's an easy recipe and takes less than 30 minutes to make! It's perfect for a busy weeknight or as a lazy Sunday lunch you can enjoy while watching a movie. It combines classic French flavors in a sandwich rather than a stuffed chicken breast. It's even more delicious than it sounds!
Chicken Cordon Bleu Recipe Essentials
- 🍽️ Course: Lunch
- ⏱️ Cooking Time: 15 minutes
- 🍴 Servings: 2
- 🧄 Flavor Profile: Savory and rich with juicy chicken, salty ham, melted Swiss cheese, and a creamy finish.
- 🍚 Best Served With: French fries, potato wedges, a light salad, or pickles for contrast.
- 🧊 Make Ahead?: Yes, cook the chicken ahead and assemble just before serving to keep everything crispy.
Summarize and Save This Content On
A good sandwich can be almost comforting! This is an easy recipe that you can have on the table in 25 minutes. I also make a sweet and tangy honey Dijon mayo sauce that pairs perfectly with the salty ham and nutty Swiss cheese.
Some more creative takes on chicken cordon bleu that you should make are this hasselback chicken and air fryer mini chicken cordon bleu croissants.
Why This Recipe Works
- You don't need the oven: What I like most about this recipe is that it's made completely on the stovetop. There's no need to turn on your oven for this chicken cordon bleu sandwich recipe.
- It's scalable for more people: This recipe is made to serve two people, but it's incredibly easy to increase the ingredients and make them for the whole family or friends if you're having company.
- It's a delicious twist: The flavors and textures of this cordon bleu sandwich are so impressive, you may not want to enjoy it any other way!
Ingredients
If you want to make the best chicken cordon bleu sandwiches possible, you will definitely need the ingredients listed below. They make up the filling of the sandwich and are what make it based on a traditional cordon bleu.
- Chicken: I use boneless chicken cutlets, pounded untilthey're about ¼ inch thick for the sandwiches. It's the perfect thickness for the sandwich, and it's much easier not to overcook the chicken. If you have leftover chicken like these air fryer chicken tenders, you can try those instead.
- Ham: I like Black Forest ham for these cordon bleu sandwiches because it has a subtle smoky flavor that complements the other ingredients. You can use honey ham instead if you prefer.
- Swiss: If you want to go classic, I highly recommend you make these sandwiches with Swiss cheese. Sliced cheddar and provolone are great choices if you don't like Swiss.
- Honey Dijon sauce: This is a homemade sauce made with mayonnaise, honey, and Dijon mustard. Feel free to use a store-bought sauce instead, or a different one like this spicy mayo sauce to create a new flavor profile.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Use breaded chicken: You may use pre-cooked breaded chicken cutlets, or coat the cutlets with a dredge made with 1 egg (to help the coating stick) and ½ cup of breadcrumbs.
- Swap ham for turkey: If you want a lighter version, swap the sliced ham for deli turkey.
- Try pretzel buns: Make your cordon bleu chicken sandwiches with pretzel buns instead of brioche hamburger buns.
- Milder flavor: Use this honey mustard mayo instead. It's similar to the one I make for this chicken sandwich, just a little milder. It's great for anyone who isn't a fan of the sharp flavor of Dijon mustard.
How to Make a Chicken Cordon Bleu Sandwich
Below are the steps needed to help you make the best chicken ham and cheese sandwiches ever. It's quick and easy!
Step 1: Make the sauce. Combine the sauce ingredients in a mixing bowl and whisk until smooth.
Step 2: Toast the buns. Heat a skillet over medium heat and spread butter on the buns. Place the buns in the hot skillet, butter-side down, and cook for about 1-2 minutes or until golden.
Step 3: Add sauce. Spread the honey Dijon sauce on each side of the toasted buns.
Step 4: Cook the chicken. Season your chicken and place it in the same skillet. Allow it to sear for 3-4 minutes per side, or until cooked through.
Step 5: Melt the cheese and warm the ham. Then place the ham slices on one side of the skillet to warm, and the Swiss on the chicken to melt.
Step 6: Assemble the sandwich and serve. Add the cooked chicken with cheese and ham to the buns and enjoy with air-fried steak fries. Repeat this process for any other sandwiches, or use a larger skillet!
Expert Tips
- Pound the chicken for even cooking. Chicken breasts are naturally thicker on one end. Lightly pounding them to an even thickness helps them cook evenly and quickly so the outside doesn't overcook before the center is done.
- Check the chicken with a thermometer: If you're unsure if your chicken cutlets are fully cooked, use a meat thermometer. Chicken must be cooked to a minimal internal temperature of 165°F for food safety.
- Toast the buns for structure. A quick toast adds flavor and prevents the bread from getting soggy from the sauce and melted cheese.
- Store the leftovers deconstructed: Leftover chicken, ham, and sauce should be stored in separate containers. The sandwich will not store and reheat well if completely assembled.
- Only freeze the chicken: The only ingredient of this cordon bleu sandwich recipe that is freezer-friendly is the cooked chicken.
If you're looking for another easy and delicious chicken sandwich, I recommend this Cajun chicken sandwich.
Serving Suggestions
- Turn it into a meal with fries on the side! I love the crispiness of these mashed potato fries.
- Soup and sandwiches are a lovely pair, and this creamy broccoli soup would complement the cordon bleu sandwich perfectly.
- If you're looking for something lighter, try this crunchy broccoli salad on the side instead!
Chicken Cordon Bleu Sandwich Recipe FAQs
Your cordon bleu sandwiches usually become soggy because the sauce and warm fillings soak into the bread, especially if the sandwich sits for too long before serving. To prevent this, lightly toast the buns before assembling the sandwich. The toasted surface creates a barrier that helps protect the bread from moisture. For the best texture, assemble and serve the sandwiches right away while everything is still fresh.
Sure! Bake them on a sheet pan at 400°F for 10-12 minutes instead of in a skillet.
The sauce can be mixed, and the chicken can be cooked ahead of time. The chicken is good for 3-4 days and the sauce will last stored in an airtight jar for 5-7 days. Reheat the chicken in a skillet or air fryer, then assemble the sandwiches fresh so the bread stays crisp.
Chicken Cordon Bleu Sandwich
Ingredients
Sauce
- 4 tablespoons mayo
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon honey
Sandwiches
- 2 hamburger buns
- 2 tablespoons butter softened
- 2 tablespoons canola oil
- 8 ounces chicken cutlets pounded to ¼ inch thick each
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ¼ teaspoon coarse ground pepper
- 4 slices Swiss cheese
- 4 slices black forest ham
Instructions
- In a small mixing bowl whisk together the mayo, Dijon, and honey together. Set aside.
- Heat a medium skillet over medium heat and butter both sides of each bun. Place each bun half butter side down and cook for 1-2 minutes to toast each bun. Remove to a plate and use a generous amount of sauce on both sides of each bun.
- To the same skillet, add the oil and heat over medium heat.
- Pat dry each chicken piece and sprinkle both sides with the salt, onion powder, and pepper. Pan fry one piece of chicken one side for about 3-4 minutes until golden brown. Flip over and place 2 pieces of cheese on the chicken breast. Cook for an additional 3-4 minutes or until the chicken is cooked to an internal temperature of 165 F. During the last minute add 2 pieces of ham to the other side of the pan to heat through. Place the ham on top of the cheese. Use a spatula to place the chicken/cheese/ham stack on a prepared bun and cook the second chicken sandwich the same way. If there's no oil left in your pan, add an additional tablespoon.
- Enjoy warm with fries or chips, if desired.
Video
Notes
- Use a meat thermometer to check the chicken for doneness, if needed. Each piece should be cooked to a minimum internal temperature of 165F.
- If you have extra, store the ingredients in separate containers in the refrigerator. If you have any assembled sandwiches left, they may become soggy.
- Try baking the chicken cutlets in the oven instead of searing them in a skillet, if you prefer.
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