Grilled Chicken Cordon Bleu (Print View)

Grilled chicken, ham, Swiss and Dijon sauce on toasted buns for a melty, savory sandwich.

# What You Need:

→ Chicken

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 - 0.5 teaspoon salt
07 - 0.5 teaspoon black pepper

→ 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, for toasting buns (optional)

→ Dijon Sauce

13 - 3 tablespoons mayonnaise
14 - 1 tablespoon Dijon mustard
15 - 1 teaspoon honey
16 - 0.5 teaspoon lemon juice

# How to Make It:

01 - Preheat a grill or grill pan to medium-high heat.
02 - Place chicken breasts between sheets of plastic wrap and pound to an even 0.75-inch thickness for uniform cooking.
03 - Brush chicken with olive oil and evenly season with garlic powder, onion powder, dried thyme, salt, and black pepper.
04 - Grill chicken breasts for 5 to 7 minutes per side until browned and cooked through; internal temperature should reach 165°F.
05 - In the final 2 minutes of grilling, top each chicken breast with a slice of ham, then a slice of Swiss cheese; cover grill or tent with foil to encourage cheese melting.
06 - Whisk together mayonnaise, Dijon mustard, honey, and lemon juice until creamy and well combined.
07 - For extra flavor, lightly butter the sandwich buns and toast them cut-side down on the grill until golden brown.
08 - Spread Dijon sauce on the bottom halves of toasted buns, layer with baby spinach or lettuce, place grilled chicken topped with ham and cheese, then finish with top bun.
09 - Serve sandwiches immediately while hot and cheese is melted.

# Expert Tips:

01 -
  • The toasted bun and melty cheese are pure sandwich magic, and they'll make you forget any other dinner plans.
  • It's quick enough for a weeknight but feels special enough for a patio lunch with friends—plus, the sauce is irresistibly lick-the-spoon good.
02 -
  • If you skip pounding the chicken, it can cook unevenly and dry out—I've made that mistake when in a hurry.
  • Letting the ham and cheese warm right on the grill means gooier, happier sandwiches—try it and you won't go back.
03 -
  • Let the grilled chicken rest for a few minutes before assembling; it really makes a difference in juiciness.
  • Spreading sauce on both sides of the bun means no dry bites—trust me, it's one of those little secrets.

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