Chicken Cordon Bleu Sandwich Recipe

Butterfly and pound the chicken

Lay each chicken breast on a cutting board. Using a sharp knife, slice horizontally through each breast to create two thinner cutlets (do not cut all the way through) or halve into two pieces. Place each cutlet between two sheets of plastic wrap and pound gently with a meat mallet or heavy pan to an even thickness of about 1/4 inch (0.6 cm).

Season

Season both sides of each pounded cutlet with 1/2 tsp salt and 1/4 tsp black pepper (portion from the listed amounts).

Assemble cordon bleu

On each flattened cutlet, place two slices of ham and two slices of Swiss cheese. Starting from one long edge, roll the chicken up tightly to encase the ham and cheese, tucking in ends as needed to form a compact roll. Secure with toothpicks if necessary.

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl, whisk the 2 eggs with 2 tbs milk. In a third shallow bowl, combine the breadcrumbs, grated Parmesan, garlic powder, paprika, and remaining 1/2 tsp salt and 1/4 tsp black pepper.

Bread the rolls

Dredge each rolled chicken first in flour, shaking off excess, then dip into the egg mixture, allowing excess to drip off, and finally press into the breadcrumb mixture to coat evenly. For a thicker crust, repeat egg and breadcrumb step once more.

Pan-sear and finish cooking

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium heat. When shimmering, add the breaded chicken rolls seam-side down and cook 3–4 minutes per side until golden brown, turning to brown all sides. Reduce heat to medium-low, add remaining 1 tbs butter, cover the skillet loosely and cook an additional 6–8 minutes until internal temperature reaches 165°F (74°C) and cheese is melted. If using thicker pieces, transfer to a preheated 375°F (190°C) oven for 8–10 minutes to finish.

Rest

Transfer cooked chicken rolls to a plate and let rest 5 minutes. Remove any toothpicks before slicing.

While the chicken rests, whisk together Dijon mustard, mayonnaise, Greek yogurt (or sour cream), lemon juice, honey, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl until smooth. Taste and adjust seasoning.

Toast rolls

Split the ciabatta rolls and brush cut sides lightly with 1 tbs olive oil. Toast in a skillet over medium heat or under a broiler until golden and crisp, about 1–2 minutes per side.

Slice chicken

Slice each rested chicken roll crosswise into 2–3 thick slices (for smaller rolls, slice into 2).

Assemble

Spread about 1 to 1 1/2 tbs of the mustard cream sauce on the bottom half of each toasted roll. Arrange a handful of spinach or arugula, place the sliced chicken cordon bleu atop, add pickle slices if using, and finish with a drizzle or spread of remaining sauce on the top half. Close sandwiches and press gently.

Optional finish

For a warm melty sandwich, assemble and return to the skillet seam-side down, cover and warm 1–2 minutes per side, until heated through.

Cut sandwiches in half if desired and serve immediately with remaining mustard cream sauce on the side. Leftovers keep for 2 days refrigerated; reheat gently in a 350°F (175°C) oven until warmed through to avoid soggy bread.