Grilled Chicken Cordon Bleu (Printable Version)
Grilled chicken, smoked ham, Swiss cheese and Dijon-packed sauce on toasted buns for a hearty, melty sandwich.
# What You 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, brioche or ciabatta recommended
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:
01 - Heat a grill or grill pan to medium-high temperature.
02 - Place chicken breasts between plastic wrap sheets and pound to even 3/4-inch thickness for uniform cooking.
03 - Brush chicken with olive oil, then evenly sprinkle with garlic powder, onion powder, dried thyme, salt, and black pepper.
04 - Grill chicken for 5 to 7 minutes per side until golden brown and internal temperature reaches 165°F.
05 - In the final 2 minutes of grilling, top each chicken breast with a slice of ham and Swiss cheese. Cover grill or tent with foil until cheese melts.
06 - In a mixing bowl, blend mayonnaise, Dijon mustard, honey, and lemon juice until smooth.
07 - Lightly butter the cut sides of buns and toast them on the grill, cut-side down, until golden if desired.
08 - Spread Dijon sauce over bottom halves of buns, layer with baby spinach or lettuce, grilled chicken with ham and cheese, and cover with top buns.
09 - Serve sandwiches immediately while hot and cheese is melted.
# Expert Hints:
01 -
- The Dijon sauce secretly transforms an ordinary sandwich into something guests rave about.
- It’s easy enough for a weeknight but still impressive for a backyard gathering.
02 -
- Pounding the chicken really matters or you’ll end up with dry edges and a raw center.
- Melting the cheese under a foil tent keeps it from sliding off and infuses extra smokiness.
03 -
- Always check the chicken’s internal temp with a thermometer—165°F is my golden rule.
- Tent the chicken with foil as it rests so it stays juicy and doesn’t dry out while you assemble everything else.