Description
This Grilled Chicken Cordon Bleu Sandwich is a delicious twist on the classic dish with tender grilled chicken breasts layered with savory ham, melted Swiss cheese, and a honey-Dijon mayo sauce. Nestled in toasted brioche or ciabatta rolls with fresh lettuce and tomato, it makes a satisfying and flavorful main course perfect for lunch or dinner.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless skinless chicken breasts, pounded to even thickness
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Fillings and Sauce
- 4 slices Swiss cheese
- 4 slices deli ham
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
Bread and Garnishes
- 2 brioche or ciabatta sandwich rolls, split
- 1 tablespoon melted butter
- 1 cup shredded lettuce
- 2 slices tomato (optional)
Instructions
- Preheat Grill: Preheat a grill or grill pan to medium-high heat to ensure even cooking of the chicken.
- Season Chicken: Season both sides of the pounded chicken breasts with salt, black pepper, garlic powder, and smoked paprika.
- Grill Chicken: Place the chicken on the grill and cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F for safe consumption.
- Add Ham and Cheese: During the last minute of grilling, place two slices of deli ham on each chicken breast and top with Swiss cheese. Close the grill lid to melt the cheese slightly.
- Prepare Sauce: In a small bowl, mix together mayonnaise, Dijon mustard, and honey to create the honey-Dijon sauce.
- Toast Rolls: Brush the inside of each sandwich roll with melted butter and toast them on the grill for 1 to 2 minutes until golden brown.
- Assemble Sandwich: Spread honey-Dijon sauce on both sides of each toasted roll. Layer shredded lettuce and tomato slices on the bottom halves, then add the grilled chicken cordon bleu on top.
- Serve: Close the sandwiches with the top halves of the rolls and serve warm for the best flavor and texture.
Notes
- Pound the chicken thin for quicker, more even cooking.
- For a smokier flavor, add a slice of cooked bacon inside the sandwich.
- Brioche rolls offer the softest texture, but any sturdy sandwich roll works well.
