Grilled Chicken Cordon Bleu (Printable)
Grilled chicken with ham, melted Swiss and Dijon mayo on toasted brioche for a hearty, melty sandwich.
# What You'll Need:
→ Chicken Preparation
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 - 1/2 teaspoon salt
07 - 1/2 teaspoon black pepper
→ Assembly
08 - 4 slices deli ham
09 - 4 slices Swiss cheese
10 - 4 sandwich buns
11 - 1 cup baby spinach leaves or lettuce
12 - 2 tablespoons unsalted butter
→ Dijon Sauce
13 - 3 tablespoons mayonnaise
14 - 1 tablespoon Dijon mustard
15 - 1 teaspoon honey
16 - 1/2 teaspoon lemon juice
# Steps:
01 - Preheat the grill or grill pan to medium-high heat.
02 - Place chicken breasts between sheets of plastic wrap and pound to an even 3/4-inch thickness for uniform cooking.
03 - Brush chicken breasts with olive oil and season evenly with garlic powder, onion powder, thyme, salt, and black pepper.
04 - Grill chicken breasts for 5 to 7 minutes per side until golden brown and the internal temperature registers 165°F.
05 - In the last 2 minutes of grilling, top each chicken breast with a slice of ham and a slice of Swiss cheese. Cover grill or tent with foil to melt the cheese.
06 - In a mixing bowl, whisk together mayonnaise, Dijon mustard, honey, and lemon juice until fully combined.
07 - Lightly spread butter on sandwich buns and toast cut-side down on the grill until golden brown, if desired.
08 - Spread Dijon sauce on bottom halves of the buns, layer with spinach or lettuce, then place grilled chicken with ham and melted cheese on top, and finish with the remaining bun halves.
09 - Serve sandwiches immediately while hot and cheese is melty.
# Expert Advice:
01 -
- The Dijon sauce is creamy and tangy and feels like a chef's trick that takes seconds.
- This sandwich is hearty enough to impress guests but easy for a lazy evening, which is why it’s now on regular rotation in my kitchen.
02 -
- Turning the grill down once you add the cheese prevents scorching and gives you a perfect gooey melt.
- Pounding the chicken makes all the difference—no more dry edges or raw centers.
03 -
- If you’re worried about dry chicken, take it off the grill just as it hits 165°F and let it rest a few minutes.
- Tent the cheese-melted chicken with foil if you’re prepping multiples so everything stays gooey before assembly.