In my world, there are never enough cheese recipes and never enough chicken recipes, so this chicken cordon bleu sandwich is literally my dream dish! Think grilled cheese but kicked up about a million notches with layers of seared chicken, creamy Swiss, honey ham, and buttered bread. There’s so much flavor and absolutely zero fuss with this decadent recipe. It’s an amazing way to spice up lunch, dinner, or any meal in between.
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This chicken cordon bleu sandwich is so simple to make but feels quite decadent to eat. It’s quickly become one of my favorite lunch recipes since it comes together in less than 30 minutes and tastes amazing! Who wouldn’t want a hot and delicious lunch made from scratch right at home?! Bonus that it tastes just like the Chicken Cordon Bleu. I’ve made a lot of delicious sandwiches here before, but this is really up there. It’s almost like a grilled cheese but with tasty meats thrown in for extra flavor! My kind of sandwich.
What’s in This Chicken Cordon Bleu Sandwich Recipe?
- Oil: I cooked the garlic and chicken in olive oil to add a bit of extra flavor.
- Garlic: Adds savory flavor to the chicken.
- Chicken: I prefer to use lean boneless, skinless chicken breasts for this recipe. Thighs also work but are more difficult to pound evenly thin.
- Salt + Pepper: Enhance the overall flavor of the chicken.
- Bread: I used classic white sandwich bread, but any kind of hearty bread will do.
- Butter: Salted butter helps the bread toast in the pan and adds extra richness to the sandwiches.
- Cheese: Swiss is the classic choice for this sandwich, as it melts beautifully and has a subtle flavor.
- Ham: I like honey ham for just a touch of sweetness to contrast the saltiness of these sandwiches.
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Tips for Success
- This sandwich is best made in a cast iron skillet set over low heat. Preheat the skillet for 5-10 minutes before starting for perfectly toasted (never burnt!) bread.
- You can cook the sandwiches right in the same pan you cooked the chicken in; just give it a quick wipe out.
- For smaller sandwiches, feel free to halve the amount of cheese and ham.
How to Store and Reheat
I have found that this chicken cordon bleu sandwich tastes best fresh, but it will keep well for up to 3 days in the refrigerator. To reheat, I recommend placing it in the oven or toaster oven at 350°F for 8-10 minutes, or until warmed through and melty.
Serving Suggestions
I love serving this delicious chicken cordon bleu sandwich with a bowl of homemade tomato soup! Trust me when I say it’s the perfect combination of cheesy and tomatoey goodness. It’s also great with classic french fries or baked sweet potato chips.
5-Star Review
“omg soooooo good, I did sneak some bacon in ours oh my yum” -Lisa
Chicken Cordon Bleu Sandwich
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Ingredients
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 2 boneless, skinless chicken breasts pounded thin
- Kosher salt and freshly ground black pepper to taste
- 4 slices white sandwich bread
- 2 tablespoons salted butter room temperature (¼ stick)
- 8 slices baby Swiss cheese
- 8 slices honey ham
Instructions
- Heat the oil and garlic in a large skillet set over medium-high heat.1 tablespoon olive oil, 1 teaspoon minced garlic
- Season the chicken on both sides with salt and pepper to taste.2 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
- Add the chicken to the skillet and cook for 6-8 minutes per side or until fully cooked through. Cook time will depend on how thinly you pound the chicken.
- When chicken is cooked through, remove from the skillet and set aside.
- Butter one side of each slice of bread (about ½ tablespoon per slice)4 slices white sandwich bread, 2 tablespoons salted butter
- Lay two slices of bread into the skillet, butter side down. Top each with 1 slice of cheese, 2 slices of ham, and another slice of cheese. Top with 1 chicken breast per slice of bread. Top the chicken with another slice of cheese, 2 more slices of ham, and the last slice of cheese. Place the remaining pieces of bread, butter side up, onto each to complete the sandwich.8 slices baby Swiss cheese, 8 slices honey ham
- Cover and cook for 2 minutes, allowing the cheese to melt.
- Flip each sandwich when the bottom side is toasted to your liking, and toast the other slice bread. Serve hot.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
omg soooooo good , I did sneak some bacon in our oh my yum
We had these as the entree for dinner last night. They were good but it’s a lot of cheese for one sandwich. We used four 1/2 slices instead. It’s a lot of ham too, and I love ham. Dill pickles or sour kraut would be a good side.
You can always adjust to your preferences, Steve!
OMG!! These look amazing!! What a great idea!! You’re too smart for your own good.
All talk, no recipe – again. The LINK says recipe. I can’t save or cook from a video.
If you got off your high horse and actually look, you’d see it right at the end. The cooking discussion is always at the top, Karen .
It is a recipe!! Omg girl…im making this tonight and have made this RECIPE before. My family and I love it!!! Kuddos to this chef!!
Oh my chicken cheesy goodness, these look delicious!