Search thousands of recipes reviewed by home cooks like you.

Chicken Cordon Bleu Sandwich

Chicken Cordon Bleu Sandwich

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Chef John

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!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 405 kcal
  • 20%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 24.1g
  • 8%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 845 mg
  • 34%

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Marianne
4

Marianne

1/29/2013

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!

Rex Hutcheson
3

Rex Hutcheson

1/7/2013

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

AnkiPan
2

AnkiPan

5/27/2013

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.

Similar recipes