Chicken Cordon Bleu Sandwich
This Chicken Cordon Bleu Sandwich brings together crispy breaded chicken, salty ham, melty Swiss cheese, and a creamy Dijon sauce on a toasted bun. It's a restaurant-quality meal that comes together in under 40 minutes.
Equipment
- Large skillet or cast iron pan - For frying the chicken to golden perfection
- Meat mallet or rolling pin - For pounding the chicken to an even thickness
- Three shallow bowls or dishes - For the breading station
- Tongs - For safely flipping the chicken
- Instant-read meat thermometer - To check for doneness at 165°F (74°C)
- Cutting board
- Sharp chef's knife
- Small mixing bowl - For the Dijon cream sauce
- Basting brush - For buttering the buns
- Wire rack set over a baking sheet - For resting the cooked chicken to keep it crispy
Ingredients
- 2 large boneless, skinless chicken breasts - about 6–8 oz or 170–225g each
- 1/2 cup all-purpose flour - 60g, seasoned lightly with salt and pepper
- 2 large eggs - beaten
- 1 cup seasoned breadcrumbs - 110g, panko or Italian-style work best
- 1 teaspoon garlic powder - divided
- 1/2 teaspoon onion powder - divided
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper - to taste
- 3 tablespoons olive oil or vegetable oil - 45ml, for frying
- 4 slices thick-cut Swiss cheese
- 4-6 slices deli ham - honey ham or black forest ham work best
- 2 brioche buns or sturdy sandwich rolls - split and toasted
- 1 tablespoon unsalted butter - 14g, for toasting buns
For the Dijon Cream Sauce
- 3 tablespoons sour cream - 45g
- 1 tablespoon Dijon mustard - 15g
- 1 teaspoon honey
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- Salt and pepper - to taste
Instructions
- Pound chicken breasts to 1/2-inch thickness using a meat mallet. Season with salt, pepper, garlic powder, onion powder, and paprika.
- Set up breading station with flour in first bowl, beaten eggs in second, and breadcrumbs in third.
- Dredge chicken in flour, dip in egg, then press into breadcrumbs. Rest breaded chicken for 5 minutes.
- Mix sour cream, Dijon mustard, honey, garlic powder, and thyme in a small bowl. Season with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Fry breaded chicken for 4-5 minutes per side until golden and cooked to 165°F.
- Place Swiss cheese and ham on each hot cutlet. Broil for 1-2 minutes until cheese is melted.
- Toast split buns cut-side down in buttered skillet until golden brown.
- Spread Dijon sauce on both cut sides of each bun. Place chicken cutlet on bottom bun and top with remaining bun. Serve immediately.
Notes
- Pound evenly: For best results, pound chicken to a uniform 1/2-inch thickness to ensure even cooking.
- Use panko: Panko breadcrumbs create a significantly crispier coating than regular breadcrumbs.
- Oil temperature: Make sure the oil is shimmering before adding chicken to prevent a soggy crust.
- Don't overcrowd: Cook chicken in batches if needed to maintain oil temperature and get a golden crust.
- Rest before serving: Let cooked chicken rest on a wire rack to keep the bottom crispy.
- Cheese variation: Try Gruyere cheese for a richer, nuttier flavor that's more authentic to the original French-Swiss dish.
- Make ahead: Breaded chicken can be prepared and refrigerated for up to 24 hours before frying.
- Storage: Store components separately in the refrigerator for up to 3 days. Reheat chicken in oven or air fryer to maintain crispiness.
- Bun swap: Pretzel buns, ciabatta, or French bread work well as alternatives to brioche.
- Sauce variations: Swap sour cream for Greek yogurt or mix equal parts honey and Dijon for a quicker sauce.