Grilled Chicken Cordon Bleu (Printable)
Juicy grilled chicken with ham, Swiss, and honey-Dijon sauce on toasted brioche for a melty, hearty 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
→ Sandwich Assembly
08 - 4 slices smoked or Black Forest deli ham
09 - 4 slices Swiss cheese
10 - 4 sandwich buns (brioche or ciabatta preferred)
11 - 1 cup baby spinach or lettuce leaves
12 - 2 tablespoons unsalted butter (optional, for toasting buns)
→ Dijon Sauce
13 - 3 tablespoons mayonnaise
14 - 1 tablespoon Dijon mustard
15 - 1 teaspoon honey
16 - 1/2 teaspoon lemon juice
# Method:
01 - Heat a grill or grill pan over medium-high heat.
02 - Place chicken breasts between plastic wrap and pound evenly to 3/4-inch thickness for uniform cooking.
03 - Brush chicken with olive oil and season both sides with garlic powder, onion powder, dried thyme, salt, and black pepper.
04 - Grill chicken breasts for 5 to 7 minutes per side until golden-brown and internal temperature reaches 165°F.
05 - In the last 2 minutes of grilling, layer each chicken breast with a slice of ham and Swiss cheese. Cover or tent with foil to melt cheese.
06 - Combine mayonnaise, Dijon mustard, honey, and lemon juice in a bowl; stir until smooth.
07 - Lightly butter sandwich buns and toast cut side down on the grill until golden if desired.
08 - Spread Dijon sauce on the lower half of each bun, add spinach or lettuce, then the hot chicken with ham and cheese, and finish with the top bun.
09 - Serve sandwiches immediately while hot and cheese is melted.
# Insider Tips:
01 -
- Hidden in every bite is that familiar, satisfying combination of juicy chicken, ham, and melty Swiss made even brighter with a tangy Dijon sauce.
- It turns the humble sandwich into a proper dinner—one that even picky eaters at my table request by name.
02 -
- If you skip pounding the chicken, you’ll end up with unevenly cooked meat and possibly dry edges.
- Covering the grill to let the cheese melt truly makes all the difference in achieving that signature creamy pull.
03 -
- Pounding the chicken evenly is the key step that took my sandwiches from average to restaurant-level.
- Tenting the chicken with foil or a grill lid at the end ensures perfectly gooey cheese without overcooking the meat underneath.