Description
This Grilled Chicken Cordon Bleu Sandwich features tender, breaded chicken breasts stuffed with Swiss cheese and ham, grilled to perfection, and served on toasted sandwich rolls with a tangy mayonnaise and Dijon mustard spread. A delicious twist on the classic cordon bleu, perfect for a hearty lunch or dinner.
Ingredients
Scale
Chicken and Coating
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 large egg
- 1 tablespoon water
- 1 cup breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sandwich Fillings and Condiments
- 4 slices Swiss cheese
- 4 slices ham
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 2 sandwich rolls
- 2 tablespoons olive oil
Instructions
- Preheat Grill: Preheat your grill to medium heat to prepare for toasting the sandwich rolls later.
- Season Chicken: Lay the chicken breasts on a clean surface and lightly season both sides with salt, garlic powder, onion powder, and black pepper for added flavor.
- Prepare Egg Wash: In a shallow dish, whisk together the egg and a tablespoon of water until fully combined, to help the breadcrumbs adhere to the chicken.
- Set Up Breading Stations: Place the flour in a separate shallow dish and the breadcrumbs in another shallow dish for the dredging process.
- Dredge in Flour: Coat each chicken breast evenly with flour on both sides.
- Dip in Egg Mixture: Dip the floured chicken breasts into the egg wash, ensuring each side is thoroughly coated.
- Coat with Breadcrumbs: Press the egg-coated chicken breasts into the breadcrumbs to create a crunchy exterior.
- Heat Skillet: Heat the olive oil in a large skillet over medium heat, preparing to cook the chicken breasts.
- Cook Chicken: Add the breaded chicken breasts to the skillet and cook for 4-5 minutes on each side until golden brown and an internal temperature of 165°F is reached.
- Toast Rolls: While cooking chicken, cut the sandwich rolls in half and lightly toast them on the grill or in a separate pan until they turn golden and slightly crispy.
- Melt Cheese: Once chicken is cooked, place two slices of Swiss cheese on each chicken breast and allow it to melt slightly while still in the skillet or off heat.
- Prepare Condiments: Spread a tablespoon of mayonnaise on the cut sides of each toasted roll, then add a teaspoon of Dijon mustard on top of the mayonnaise.
- Assemble Sandwich Bottom: Place a slice of ham on the bottom half of each sandwich roll.
- Add Chicken: Carefully place the cooked chicken with melted Swiss cheese on top of the ham slices.
- Finish Sandwich: Top with the other half of the sandwich roll, pressing gently to secure the sandwich.
- Serve and Enjoy: Serve the Grilled Chicken Cordon Bleu Sandwich immediately to enjoy the combination of crispy chicken, melty cheese, and tangy condiments.
Notes
- Ensure chicken breasts are of even thickness for uniform cooking; pound if necessary.
- Use a meat thermometer to verify the internal temperature reaches 165°F for safe consumption.
- Optionally, add lettuce, tomato, or pickles for extra crunch and flavor.
- For a crispier crust, use panko breadcrumbs instead of regular breadcrumbs.
- If grilling the chicken instead of pan-frying, adjust cooking times accordingly.
