Chicken Cordon Bleu Sandwich

This chicken cordon bleu sandwich is every bit as decadent as the classic—only much easier to eat on the couch.

Much like Joey from Friends, my favorite foods are sandwiches, and no sandwich makes me say “How you doin’?” like this chicken cordon bleu sandwich. It’s got everything you love about classic cordon bleu—crispy breaded chicken, melty Swiss, salty ham and a creamy Dijon sauce—but without the formality of a knife and fork. Each layer plays its traditional part, but it’s all held together by a buttery, toasted bun. It’s the kind of meal that makes you feel like you should be sipping wine in a bistro—but one where it’s OK to eat with your hands. Whether you make it for an easy weeknight dinner or an at-home date night, this chicken cordon bleu sandwich recipe is the ultimate comfort food you can actually pick up.

Chicken Cordon Bleu Sandwich Ingredients

• Boneless, skinless chicken breasts: Flattening boneless, skinless chicken breasts to about 1/8-inch thick helps them cook quickly and evenly, resulting in a juicy center and crispy exterior. It also makes them easier to layer neatly on the sandwich.
• Eggs and milk: A quick batter made with eggs and 2% milk adds a light coating of moisture, ensuring your breading stays crisp, golden, and attached to the chicken.
• All-purpose flour and seasoned bread crumbs: Flour helps seal in the chicken’s natural juices, keeping it tender after baking. Bread crumbs bring the crunch factor. It’s easy to make your own seasoned bread crumbs if you don’t stock them in the pantry.
• Garlic powder and oregano: These two spices transform the breading from basic to irresistible. The garlic adds warmth and aroma, while oregano lends that subtle, herby depth that complements both the chicken and cheese.
• Parmesan cheese: A small amount of Parmesan mixed into the bread crumbs boosts the flavor and helps the coating brown more evenly. It melts slightly as the chicken bakes, giving every bite a salty, nutty finish.
• Butter: Softened butter adds richness and helps the bread toast evenly when the sandwiches hit the grill or panini maker.
• Salt and pepper: These simple seasonings may seem small, but they make a big difference to the chicken and sauce.
• Dijon mustard: The key ingredient for the creamy sauce, Dijon mustard adds sharpness, tang and just enough heat to cut through the richness of the ham and cheese. It’s what gives the sandwich its “cordon bleu” character.
• Submarine buns: These long, sturdy rolls are ideal for holding all the layers without falling apart. You can even make hoagie buns at home for that super-crafty vibe.
• Ham: Thinly sliced, fully cooked ham is essential for adding a salty, savory layer that pairs perfectly with the mild chicken and creamy Swiss cheese. It’s also what gives the sandwich its signature flavor contrast.
• Swiss cheese: Mild and nutty Swiss is a perfect melting cheese that ties everything together.

Directions

Step 1: Prep and flatten the chicken

Preheat the oven to 350°F. Flatten the chicken breasts to a 1/8-inch thickness.

Editor’s Tip: The best way to flatten a chicken breast is to place it between two layers of storage wrap and use a meat mallet or rolling pin. Be gentle; you want to tenderize, not demolish.

Step 2: Create the breading station

In a small bowl, beat the eggs and 1/2 cup of milk. In another bowl, add 1/2 cup of flour. In a third bowl, combine the bread crumbs, garlic powder, oregano and Parmesan cheese. Dip each chicken breast into the egg mixture, then dip it into the flour to coat it. Dip it again into the egg mixture, then coat it with bread crumbs.

Step 3: Bake until golden and juicy

Place the breaded chicken on a greased baking sheet. Bake the chicken, uncovered, for 40 to 45 minutes or until the chicken juices run clear.

Step 4: Make the Dijon cream sauce

In a small saucepan, melt 1 tablespoon of butter. Add the remaining 1 tablespoon of flour, the salt and pepper, and then stir the mixture until it’s smooth. Gradually add the remaining 1 cup of milk and bring it to a boil. Cook and stir the mixture for two minutes or until it’s thickened. Remove the pan from the heat and stir in the mustard.

Editor’s Tip: This sauce is pure gold. Make a little extra to drizzle over the finished sandwiches or dunk fries into.

Step 5: Assemble and grill the sandwiches

Preheat the panini maker or indoor electric grill. Place the chicken, ham and Swiss cheese onto rolls, then top them with sauce. Replace the roll tops. Butter the top and bottom of each sandwich with the remaining 2 tablespoons of butter.

Place sandwiches in batches on the panini maker. Cook until the bread is golden brown and the cheese is melted, six to eight minutes. Cut them in half and serve them hot.

Chicken Cordon Bleu Sandwich Variations

• Try the air fryer: Skip the oven and cook the breaded chicken in an air fryer at 375° for 10 to 12 minutes per side for a crispy texture with less oil.
• Spice it up: Add a spoonful of hot mustard or a few dashes of hot sauce to the Dijon cream for a subtle kick.
• Sneak in some sliders: Make smaller portions using slider buns and chicken tenders for a fun party version that’ll disappear faster than you can say “French-inspired.”

How to Store Chicken Cordon Bleu Sandwich

Leftovers? Lucky you. Store any assembled chicken cordon bleu sandwiches in an airtight container in the fridge. To prevent them from getting soggy, store the components separately—the chicken, sauce and buns—then reassemble them when ready to eat.

How long do chicken cordon bleu sandwiches last?

Chicken cordon bleu sandwiches last three to four days in the refrigerator when properly stored. For longer storage, freeze the baked chicken breasts (without sauce or buns) for up to two months and reheat them as needed.

Can you make these sandwiches ahead of time?

To make chicken cordon bleu sandwiches ahead of time, make the breaded chicken and the Dijon sauce one day in advance. Store them both in the fridge, then assemble and grill the sandwiches right before serving them.

Chicken Cordon Bleu Sandwich Tips

How do you make chicken cordon bleu sandwiches without a panini maker?

No panini maker? No problem. Just stick the sandwiches in a hot skillet or griddle and press them with another heavy pan on top. Flip them halfway through for even browning.

What can you serve with chicken cordon bleu sandwiches?

Chicken cordon bleu sandwiches aren’t that different from the classic dish, so some cheesy au gratin potatoes and a plate of roasted asparagus and tomatoes could be just the thing. Finish it off with chocolate-glazed raspberry eclairs for the ultimate French vibe. And a nice Chablis never hurt.

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