Recipe by Chef John
"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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dry bread crumbs
diced smoked ham
shredded Gruyere cheese
1 1/2 teaspoons
salt and freshly ground black pepper to taste
cayenne pepper, or more to taste
diced cooked chicken breast
diced dill pickles
4 (1/2 inch thick) slices
toasted French bread
shredded Gruyere cheese
melted butter, divided
Excellent!! Why or why do people write that the recipe was wonderful than give it three or four stars because they don't have the type of cheese called for in recipe. If the recipe is pleasing, please don't give it less stars just because you don't have all the ingredients.
This recipe was simple and easy to make. I really liked the idea of it. I don't understand the inclusion of the pickles - they didn't add anything as far as I could tell but were just odd when you bit into them. And the texture was oddly creamy which I found to be off putting. Overall, not my favorite but wasn't terrible.
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.
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!!!
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!
I followed the recipe to as written...delicious!!! Couldn't find Gruyere cheese at my small town grocery store, so just used Swiss.
Really good as is, but next time maybe I'll add some hot sauce to bring it to a sharper taste.
I made this dish last night, it was absolutely delicious! My son devoured almost eight inches worth of the entire loaf. Thanks for sharing??
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Cordon Bleu Sandwich
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 384
** Calories from Fat: 203
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