Grilled Chicken Cordon Bleu (Printable)
Juicy grilled chicken, smoked ham, Swiss and honey-Dijon on toasted buns for a melty, savory sandwich.
# What You’ll 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 deli ham, preferably smoked or Black Forest
09 - 4 slices Swiss cheese
10 - 4 sandwich buns, such as brioche or ciabatta
11 - 1 cup baby spinach or lettuce leaves
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
# How To Make It:
01 - Preheat a grill or grill pan to medium-high heat.
02 - Place chicken breasts between sheets of plastic wrap and pound to an even 3/4-inch thickness for uniform cooking.
03 - Brush chicken with olive oil. Sprinkle with garlic powder, onion powder, dried thyme, salt, and black pepper on all sides.
04 - Grill chicken breasts 5 to 7 minutes per side until golden and cooked through; internal temperature should reach 165°F (74°C).
05 - During last 2 minutes of grilling, top each chicken breast with a slice of ham and a slice of Swiss cheese. Close grill lid or cover with foil to allow cheese to melt.
06 - In a mixing bowl, combine mayonnaise, Dijon mustard, honey, and lemon juice. Whisk until smooth.
07 - If desired, spread butter on the cut sides of the buns. Toast cut-side down on the grill until golden brown.
08 - Spread Dijon sauce on the bottom halves of the toasted buns. Top with baby spinach or lettuce, then grilled chicken with ham and cheese, and cover with the top bun.
09 - Serve immediately while the sandwiches are hot and the cheese is melty.
# Expert Tips:
01 -
- This sandwich is secretly simple but feels special enough for a weekend dinner with friends.
- The combination of juicy grilled chicken, salty ham, and tangy sauce gives every bite the kind of balance that keeps you coming back.
02 -
- Once, I forgot to pound the chicken—never again; thick pieces mean uneven cooking and dry bites.
- Tenting with foil makes all the difference for melting the cheese quickly and evenly.
03 -
- If pounding chicken feels intimidating, cover it with parchment so it doesn't shred or splatter.
- Let the grilled chicken rest for a few minutes before assembling—this keeps all the juices in the sandwich, not on the cutting board.