Grilled Chicken Cordon Bleu Sandwich (Printable)
Grilled chicken with smoked ham, melted Swiss and honey-Dijon on toasted brioche for a melty, satisfying sandwich.
# What You Need:
→ Chicken Preparation
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
→ Sandwich Assembly
08 - 4 slices smoked or Black Forest deli ham
09 - 4 slices Swiss cheese
10 - 4 sandwich buns, such as brioche or ciabatta
11 - 1 cup baby spinach leaves or lettuce leaves
12 - 2 tablespoons unsalted butter, for bun toasting (optional)
→ Dijon Sauce
13 - 3 tablespoons mayonnaise
14 - 1 tablespoon Dijon mustard
15 - 1 teaspoon honey
16 - 1/2 teaspoon lemon juice
# Directions:
01 - Preheat grill or grill pan over medium-high heat for direct grilling.
02 - Place each chicken breast between sheets of plastic wrap and pound to an even 3/4-inch thickness for uniform cooking.
03 - Brush chicken breasts with olive oil. Evenly season both sides with garlic powder, onion powder, dried thyme, salt, and black pepper.
04 - Grill chicken for 5 to 7 minutes per side until well-marked and fully cooked, reaching an internal temperature of 165°F.
05 - During the last 2 minutes of grilling, add a slice of deli ham and Swiss cheese onto each breast. Cover the grill or loosely tent with foil until cheese melts.
06 - Whisk mayonnaise, Dijon mustard, honey, and lemon juice in a mixing bowl until smooth and combined.
07 - Spread unsalted butter on the cut sides of each sandwich bun. Toast on the grill until golden-brown, if desired.
08 - Spread Dijon sauce over the bottom halves of toasted buns. Layer with spinach or lettuce, then top with grill-cooked chicken breast, ham, and melted cheese. Close with top bun.
09 - Serve sandwiches immediately while warm and cheese is melted.
# Expert Tips:
01 -
- The Dijon sauce is so good you may want to slather it on everything—trust me, it's the secret weapon.
- It's the kind of sandwich that tastes like you put in way more effort than you actually did.
02 -
- The chicken dries out quickly if you skip the pounding step—uneven thickness means uneven cooking.
- Turning off a burner under the meat after the first flip makes the cheese melt without burning anything underneath.
03 -
- Pound your chicken, or risk dry edges and raw centers—trust me, uneven chicken is heartbreak in a bun.
- Let the chicken rest off the grill for two minutes to lock in the juices, especially if you’re chatting before serving.