Chicken Cordon Bleu Sandwich

There’s something undeniably satisfying about a crispy, flavorful Chicken Cordon Bleu Sandwich. Combining tender chicken, savory ham, and gooey Swiss cheese, this delightful creation offers a symphony of taste and texture that you simply can’t resist. It captures the essence of the traditional French cordon bleu but is so much more accessible as a satisfying lunch option. The crispy panko coating and the tangy honey mustard deliver a delightful crunch and soft warmth in every bite, making it an invitation to dig in.

I first discovered this juicy Chicken Cordon Bleu Sandwich while trying to elevate my lunchtime routine. Quickly, it became a favorite in our home! It’s an easy-to-make meal that feels a bit indulgent. What sets this sandwich apart is how quick and budget-friendly it is, perfect for busy weekdays or a casual gathering. If you’re looking for a recipe that’s sure to impress and satisfy, then get ready to whip up this crowd-pleaser; you won’t be disappointed!

How to Make Chicken Cordon Bleu Sandwich

1. Prepare the Chicken: Begin by placing one hand on top of the chicken breast, keeping it steady. Carefully slice through the breast horizontally, ensuring the knife is parallel to the cutting board. Cut each piece into two smaller pieces, resulting in four total.
2. Flatten the Chicken: Place the chicken between two pieces of plastic wrap or inside a zip-top bag. Use a meat mallet or rolling pin to gently pound the chicken to about 1/4 inch thickness. This will help it cook evenly and ensure tenderness.
3. Season the Chicken: Generously season each piece with salt, black pepper, and garlic powder. This step is crucial for building layers of flavor.
4. Set Up Your Dredging Station: In three separate shallow dishes, place the all-purpose flour, the beaten egg, and the panko bread crumbs. This will make it easy to coat the chicken evenly.
5. Heat the Skillet: In a large skillet, heat the olive oil over medium-high heat until shimmering. Test the heat with a small piece of bread; it should sizzle when the oil is ready.
6. Dredge the Chicken: Working with one piece at a time, dredge the chicken in flour, ensuring it’s coated. Next, dip it into the beaten egg, followed by pressing it into the panko bread crumbs to coat evenly. For an extra crunch, you can repeat the flour and egg steps before going to the breadcrumbs.
7. Fry the Chicken: Carefully place the coated chicken in the hot pan. Cook for 3-4 minutes per side until golden brown and cooked through. Avoid crowding the pan; fry in small batches for the best results. Once done, use a cooling rack to let them rest.
8. Prepare the Honey Mustard: In a small bowl, whisk together the Dijon mustard and honey. This sweet and tangy sauce pairs perfectly with the chicken and ham.
9. Toast the Pretzel Buns: In a separate large pan over medium-low heat, butter the insides of each pretzel bun and place them butter side down in the pan. Toast until golden brown, which adds a lovely crunch. If the buns brown too quickly, reduce the heat.
10. Melt the Cheese and Warm the Ham: Once the buns are browned, flip them and add a slice of Swiss cheese on each bottom bun. At the same time, add the ham to the skillet, flipping occasionally until warmed through. Distribute the ham evenly across the bottom buns.
11. Assemble the Sandwiches: Place a piece of the crispy fried chicken on top of the ham on each bun, allowing the cheese to melt more if needed.
12. Finish Off: Spread a tablespoon of honey mustard on each top bun and place it onto each sandwich half. If you have extra sauce, serve it on the side for dipping.
13. Serve Warm: Cut the sandwiches in half if you’d like and enjoy your delicious Chicken Cordon Bleu Sandwich warm!

Storing & Reheating

Wrap leftover Chicken Cordon Bleu Sandwiches in aluminum foil or place them in an airtight container. They can be stored at room temperature for about 2 hours but refrigerate them if not consumed. In the fridge, they will stay fresh for up to 3 days. For longer storage, freeze the sandwich components separately and enjoy them within 3 months. To reheat, place the sandwich in an oven at 350°F for about 10 minutes, until hot and crisp again. Note that the texture may be softer after reheating, so consider toasting the bun lightly to refresh it.

The deliciousness of this Chicken Cordon Bleu Sandwich lies in its layers of flavors and textures, coupled with how simple it is to make. You can mix up ingredients according to your preference and make it your own!

Recipe FAQs

Chicken Cordon Bleu Sandwich

Recipe Author: Linsey

The Chicken Cordon Bleu Sandwich features succulent chicken, savory ham, and melted Swiss cheese, all encased in a soft pretzel bun. It’s an easy, comforting meal that’s perfect for weeknight dinners or weekend gatherings, making it a must-try for any food lover.

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• Prep Time 20 minutes
• Cook Time 32 minutes
• Yield 4 servings 1x

Ingredients

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• 1 large boneless, skinless chicken breast
• salt to taste
• black pepper to taste
• garlic powder to taste
• 1/2 cup all-purpose flour
• 1 large egg beaten
• 1 cup panko bread crumbs
• 1/4 cup olive oil plus more as needed for frying
• 8 oz deli ham thinly sliced
• 4 slices swiss cheese sliced thick
• 4 tablespoons butter softened
• 4 pretzel buns or bread of choice
• 1/4 cup dijon mustard
• 1/4 cup honey

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Instructions

1. Place a hand on top of the chicken breast to steady it and slice through the middle horizontally, keeping the knife parallel to the cutting board.
2. Cut each flattened piece into two width-wise to create four pieces.
3. Place chicken between two pieces of plastic wrap or in a zip-top bag, and pound with a mallet or rolling pin until about 1/4 inch thick.
4. Season chicken with salt, black pepper, and garlic powder generously.
5. Set up a dredging station with flour, beaten eggs, and panko bread crumbs in separate shallow dishes.
6. Heat olive oil in a large skillet over medium-high heat.
7. Dredge chicken in flour, then egg, and finally in panko, pressing to coat evenly. Repeat for extra crispiness if desired.
8. Cook chicken in small batches in the hot pan until golden brown, about 3-4 minutes per side, ensuring it doesn’t burn.
9. Transfer to a cooling rack and repeat with remaining chicken.

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Notes

For an extra crispy texture, consider double dredging the chicken in flour and egg before the panko breadcrumbs.
Use a meat mallet to pound the chicken evenly for consistent cooking.
Feel free to customize the sandwich with your favorite types of cheese or bread.

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Nutrition

• Serving Size: 1 sandwich
• Calories: 600
• Sugar: 5g
• Sodium: 1200mg
• Fat: 30g
• Saturated Fat: 10g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 110mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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