Grilled Chicken Cordon Bleu (Printable)
Juicy grilled chicken topped with smoked ham, melted Swiss, honey-Dijon mayo and crisp greens on toasted buns.
# What You’ll Need:
→ For the 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 - 1/2 teaspoon salt
07 - 1/2 teaspoon black pepper
→ For the Assembly
08 - 4 slices deli ham
09 - 4 slices Swiss cheese
10 - 4 sandwich buns
11 - 1 cup baby spinach or lettuce leaves
12 - 2 tablespoons unsalted butter
→ For the Dijon Sauce
13 - 3 tablespoons mayonnaise
14 - 1 tablespoon Dijon mustard
15 - 1 teaspoon honey
16 - 1/2 teaspoon lemon juice
# Directions:
01 - Preheat grill or grill pan to medium-high heat.
02 - Place chicken breasts between sheets of plastic wrap and pound evenly to 3/4-inch thickness to ensure uniform cooking.
03 - Brush each chicken breast with olive oil and season with garlic powder, onion powder, dried thyme, salt, and black pepper.
04 - Place chicken breasts on grill and cook 5 to 7 minutes per side, until golden brown and internal temperature reaches 165°F.
05 - During 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 melt cheese.
06 - In a mixing bowl, combine mayonnaise, Dijon mustard, honey, and lemon juice. Mix until smooth.
07 - Brush split sides of sandwich buns lightly with butter. Toast on the grill, cut-side down, until golden brown.
08 - Spread Dijon sauce on bottom half of each toasted bun. Layer with baby spinach or lettuce, grilled chicken with ham and cheese, and crown with the top bun.
09 - Serve hot while cheese is melty for optimal texture and flavor.
# Expert Tips:
01 -
- You get all the indulgence of classic Cordon Bleu, but no deep-frying mess or overly heavy leftovers.
- The layers of grilled chicken, smoky ham, melted Swiss, and tangy homemade sauce turn a simple sandwich into something worth gathering around.
02 -
- If you skip pounding the chicken, it cooks unevenly and dries out before the cheese can melt—the lesson is seared into memory.
- Layering the ham under the cheese makes the whole thing meld together—don’t be tempted to reverse it or you’ll lose out on that perfect gooey topping.
03 -
- Slicing the chicken across the grain before assembling means every bite is tender and easy to eat.
- Let the sauce chill briefly while you grill to let the flavors marry—it’s a game changer.