Grilled Chicken Cordon Bleu Sandwich (Print Version)
Juicy grilled chicken topped with ham, melted Swiss, and Dijon sauce on toasted buns for a melty, savory sandwich.
# What You Need:
→ For the 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 ground black pepper
→ For Assembly
08 - 4 slices smoked deli ham or Black Forest 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, optional, for toasting buns
→ For the Dijon Sauce
13 - 3 tablespoons mayonnaise
14 - 1 tablespoon Dijon mustard
15 - 1 teaspoon honey
16 - 1/2 teaspoon lemon juice
# Preparation Steps:
01 - Preheat grill or grill pan to medium-high heat.
02 - Place chicken breasts between plastic wrap and pound to an even 3/4 inch thickness for uniform cooking.
03 - Brush both sides of chicken breasts with olive oil. Season evenly with garlic powder, onion powder, dried thyme, salt, and black pepper.
04 - Grill chicken breasts for 5 to 7 minutes per side until golden and fully cooked. Ensure internal temperature reaches 165 degrees Fahrenheit.
05 - In last 2 minutes of grilling, top each chicken breast with one slice ham and one slice Swiss cheese. Cover grill or tent with foil until cheese melts.
06 - In a mixing bowl, combine mayonnaise, Dijon mustard, honey, and lemon juice; whisk until blended.
07 - Optional: Lightly butter cut sides of buns and toast on grill until golden brown.
08 - Spread Dijon sauce over bottom halves of buns. Layer with spinach or lettuce leaves, then grilled chicken topped with ham and Swiss cheese. Cap with top buns.
09 - Serve sandwiches hot and fresh, ensuring cheese is melty and components are evenly stacked.
# Expert Advice:
01 -
- The combination of melted Swiss cheese and smoky ham turns a basic grilled chicken into a crave-worthy sandwich you’ll want to make again and again.
- That zingy Dijon sauce? It’s the not-so-secret upgrade that made this an unexpected hit at my house.
02 -
- Once I forgot to pound the chicken flat, and it took forever to cook—the outside charred before the inside was ready, so trust me and don’t skip that step.
- Letting the cheese melt right on the grill under a lid or foil changed everything—it gets perfectly gooey every time.
03 -
- Pounding the chicken means no dry, uneven spots and quicker grilling.
- Letting the sandwiches rest for two minutes before eating makes the juices settle so each bite is perfect.