Grilled Chicken Cordon Bleu (Print Version)
Grilled chicken, smoked ham, melted Swiss and Dijon mayo stacked on toasted buns for a hearty, melty sandwich.
# Ingredient List:
→ 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
12 - 2 tablespoons unsalted butter, optional, for toasting buns
→ Dijon Sauce
13 - 3 tablespoons mayonnaise
14 - 1 tablespoon Dijon mustard
15 - 1 teaspoon honey
16 - 1/2 teaspoon lemon juice
# Directions:
01 - Preheat a grill or grill pan to medium-high heat.
02 - Place chicken breasts between sheets of plastic wrap and pound to 3/4-inch even thickness using a meat mallet for uniform cooking.
03 - Brush the chicken breasts with olive oil and season evenly with garlic powder, onion powder, dried thyme, salt, and black pepper.
04 - Grill chicken breasts for 5 to 7 minutes per side, turning once, until golden and cooked to an internal temperature of 165°F.
05 - In the final 2 minutes of grilling, place a slice of ham and then a slice of Swiss cheese over each chicken breast. Cover grill or tent with foil to melt cheese.
06 - Mix mayonnaise, Dijon mustard, honey, and lemon juice in a small bowl until smooth.
07 - Spread cut sides of sandwich buns with butter if using. Toast on the grill, cut side down, until golden brown.
08 - Spread Dijon sauce on the bottom halves of the toasted buns. Layer with baby spinach or lettuce, then the grilled chicken breast with ham and cheese. Cap with the top bun.
09 - Serve sandwiches immediately while hot and cheese is melty.
# Expert Advice:
01 -
- You get that melting Swiss cheese, savory ham, and juicy chicken all in a single, irresistibly messy bite.
- The Dijon sauce adds a zing I wish I'd discovered years ago—it takes just a minute but makes the flavors pop.
02 -
- If you skip pounding the chicken, it will end up uneven and dry—that’s how I ruined my first attempt.
- Letting Swiss cheese melt with the grill closed is the trick for gooey results that stay put when you bite in.
03 -
- Always pound the chicken to even thickness—it cooks faster and stays juicier.
- A toasty, buttered bun transforms the whole experience from good to gourmet.