If you love the flavors of a classic chicken cordon bleu, you’re going to love my take on this chicken cordon bleu sandwich. This recipe is an easy way to enjoy a hearty lunch or easy dinner.
This recipe takes a classic chicken cordon bleu and re-imagines it as a delicious sandwich. You can make the sandwich as a grilled cheese or a Panini. This sandwich has layers of delicious sliced rotisserie chicken, prosciutto, melty gruyere cheese and a sour cream and Dijon spread.
What ingredients do I need to make a chicken cordon bleu sandwich?
- Sourdough bread – or any thick, sturdy bread will do
- Butter – for toasting the bread
- Sour cream – you can also use mayonnaise
- Dijon mustard – you can sub yellow mustard
- Garlic powder and dried thyme – amp up the flavor in the spread
- Gruyere cheese – you will divide this between 2 sandwiches, it’s a great melty cheese for sandwiches
- Cooked rotisserie chicken – Thinly sliced or shredded rotisserie chicken, as a great shortcut. Another option is to use thick-cut sliced deli meat chicken.
- Prosciutto – you can also use thinly sliced deli ham
While chicken cordon bleu gets its name from the French term for blue ribbon (denoting excellence), this dish actually stems from Switzerland. Chicken cordon bleu is usually a breaded chicken dish (known as schnitzel) stuffed with cheese and ham.
Chicken cordon blue is typically a decadent dish that can be time consuming to make. Here I’ve recreated the classic flavors and made it into a fun sandwich!
How do I make a chicken cordon bleu sandwich?
- Butter bread and place in pan or on panini press.
- Combine sour cream, Dijon mustard, garlic powder and dried thyme. Spread the mixture on the inside of each piece of bread.
- Stack the sandwich; cheese, chicken, prosciutto, bread.
- Cook for 4 to 5 minutes until the bottom piece of bread is golden-brown. Flip the sandwich over. Cook until the second side of bread is golden brown too, another 3-4 minutes.
- Slice sandwich in half and enjoy!
Full directions can be found in the recipe card below.
I love using a good cast iron skillet (like this one) when making this recipe because it helps to get the perfect amount of crispiness on the exterior of the sandwich. And that means just the right amount of crunch with every bite.
This chicken cordon bleu sandwich is the perfect recipe to get a great bite of classic flavors without all of the work!
If you’re looking for another great Cordon bleu dish, try this chicken cordon bleu casserole. This chicken cordon bleu casserole is a comforting dish that combines the flavors of classic chicken cordon bleu in a convenient casserole format. This dish features chicken (rotisserie chicken for an easy option!), ham, and Swiss cheese layered with a creamy sauce and baked to perfection with a crispy breadcrumb crust. This casserole is a great option for weeknights and anytime you want a comforting dinner.
Interested in a few more great chicken sandwich options, these are two of my favorites:
Chicken Cordon Bleu Sandwich Recipe
- 4 slices sourdough bread or a thick, multigrain-sturdy bread
- 1 Tbs. butter divided
- 2 Tbs. sour cream or mayonnaise
- 2 tsp. Dijon musard
- 1/2 tsp. garlic powder
- 1/2 tsp. dried thyme
- 4 ounces gruyere cheese 2 oz. per sandwich
- 1 cup cooked rotisserie chicken either breast thinly sliced or shredded or thick cut deli meat chicken
- 4 slices prosciutto slices should be thin. You can also use thinly sliced deli ham.
- Divide butter and spread evenly among 4 slices of bread. Place 2of the bread slices (bottoms of sandwich) butter side down in a large non-stick skillet or on a panini press. Place remaining pieces on a cutting board or surface until ready to use.
- In a bowl combine sour cream, Dijon mustard, garlic powder and dried thyme. Spread the mixture on the inside of each piece of bread, dividing among the 4 slices.
- Place the cheese down on one piece of bread – on top of the sour cream mixture - and then add the rotisserie chicken and prosciutto and top with the other slice of bread (butter on the outside).
- Turn heat to medium high or use the panini press to press down.Cook for 4 to 5 minutes until the bottom piece of bread is golden-brown. Using a spatula carefully flip the sandwich over. Cook until the second side of bread is golden brown too, another 3-4 minutes. Slice sandwich in half and enjoy!