Chicken Cordon Bleu Sandwich Recipe - Allrecipes.com
Chicken Cordon Bleu Sandwich Recipe
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Chicken Cordon Bleu Sandwich
See how to turn a French classic into a simple sandwich. See more
  • READY IN 45 mins

Chicken Cordon Bleu Sandwich

Recipe by  

"If you love chicken cordon bleu because of its winning flavor combination of chicken, ham, and Gruyere cheese, you'll love this sandwich. It has all the satisfying flavors of chicken cordon bleu with half the work!"

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Ingredients Edit and Save

Original recipe makes 4 sandwiches Change Servings
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Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with heavy-duty aluminum foil.
  2. Combine bread crumbs and 1 teaspoon melted butter in a small bowl.
  3. Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir ham and onion in melted butter until onion turns translucent, about 5 minutes. Stir in thyme and cook for 1 minute. Add flour and cook, stirring constantly, until flour has lost its raw smell, about 3 minutes. Remove from heat and pour in 1/2 cup plus 1 tablespoon milk. Place saucepan back over medium heat and cook, stirring constantly, until sauce is thick, 1 to 2 minutes.
  4. Remove saucepan from heat and add 1/2 cup shredded Gruyere cheese, Dijon mustard, salt, black pepper, cayenne pepper, and nutmeg. Stir to combine.
  5. Stir chicken and diced pickle into cheese sauce.
  6. Place toasted bread slices on the prepared baking sheet. Brush one side of each bread slice with 3/4 teaspoon melted butter. Turn slices over and top each with 1/4 of the cheese sauce. Sprinkle 1 tablespoon shredded Gruyere cheese over the top of each sandwich. Top with bread crumb mixture.
  7. Bake sandwiches in the preheated oven until cheese is bubbling and chicken mixture is hot, 15 to 20 minutes.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 25 mins
  • READY IN 45 mins
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Reviews More Reviews

Jan 29, 2013

I made this just as directed by Chef John, and everyone loved them. They made the perfect lunch for us as we greeted out-of-town visitors. I did think that they were just a tad on the bland side, a fact that could be that I used some Honeybaked ham rather than the smoked ham called for. I am surprised that Chef didn't add a little cayenne to this, since that is present in so many of his recipes! :) I would definitely recommend this sandwich!

 
Jan 07, 2013

Really good as is, but next time maybe I'll add some hot sauce to bring it to a sharper taste.

 

15 Ratings

May 11, 2014

So, this is going to sound a little weird, but I just made this into a casserole. My kitchen is almost bare, but I had chicken breasts and my husband loves chicken cordon bleu, so I decided to try and cobble something together. Hubby gave it a "very good" so I thought I'd share! I followed the directions, for the most part, but I only had Buddig ham sandwich meat and some Irish cheddar or something (the wrapper is gone, so I'm not sure. It was just a very sharp cheese!). I doubled the recipe and used panko bread crumbs with the butter as a base in a 7x11 glass pan, chopped chicken next, and then my crazy ham & cheese mixture. As I said, I followed the directions, but didn't have Dijon so I mixed some yellow mustard with a bit of dry mustard. I poured/spooned the mix over the chicken and topped it off with another layer of panko, and in the oven it went! I like it fairly well myself, but I have a low spice tolerance so I'd probably do a little less mustard next time, and I admittedly went a little crazy with the panko XD but overall it's a success, more than just edible, and I definitely want to have it with french bread and "real" ham sometime!!!

 
May 27, 2013

Just made it for my family of five last night. I just started cooking, but my father ( a very good, trained chef in my opinion) said it was restaurant quality. I TRIPLED the recipe and there was not one bit of leftovers. However, I used sharp cheddar rather than Gruyere (a Vermonters spin on it) and instead of doing individual sandwiches I hollowed out a big loaf of artisan bread and stuffed it with the cheese sauce. We cut it into sections and had it with a side of steamed broccoli in a sharp cheddar cheese sauce. Absolutely amazing. I will definitely make this dish a regular one. It's affordable, it's quick, and it's delicious.

 
Jan 28, 2013

I followed the recipe to as written...delicious!!! Couldn't find Gruyere cheese at my small town grocery store, so just used Swiss.

 
Jul 21, 2014

These were very good and fast and easy to make. I can't help but think about holiday leftovers.....turkey and ham....these are definitely in my future

 
Apr 11, 2014

I followed the recipe for the most part. My husband had made a boule the night before so I used that for my bread. The only other change I made was to use mozzeralla because that's all I had. It turned out fantastic.

 
Mar 10, 2014

Wonderful recipe. Found we liked it best without the pickles and the onion. I think I used just a dash of the Dijon mustard. Also made this on sliced bread. Although I'm sure it would be wonderful on a French loaf as well. We didn't have gruyere so I used a sharp cheddar instead.

 

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Nutrition

  • Calories
  • 405 kcal
  • 20%
  • Carbohydrates
  • 24.1 g
  • 8%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 23.4 g
  • 36%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 24.1 g
  • 48%
  • Sodium
  • 845 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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