Food and Recipes Dish Sandwich Chicken Cordon Bleu Sandwiches 5.0 (1) Add your rating & review A chicken cordon bleu sandwich has all the flavors of the family-favorite dinner but in an easy sandwich form. By Renu Dhar Renu Dhar Renu Dhar has over a decade of experience developing recipes, in more than 5 of which she has been fielding and answering the question, "What's for dinner?" and sharing her expertise and skills as a personal chef. Southern Living's editorial guidelines Published on January 23, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley Active Time: 35 mins Total Time: 35 mins Servings: 4 The flavors of tender chicken, juicy ham, and melty cheese show off in these chicken cordon bleu sandwiches. Perfect for a weeknight or when you have company over, these sandwiches are made extra special with a Dijon Parmesan sauce that further drives home the flavors of the classic chicken cordon bleu dish. Learn how to make these chicken cordon bleu sandwiches, and get serving suggestions for turning this into a great meal for the whole family. Ingredients for Chicken Cordon Bleu Sandwich This recipe calls for many ingredients you'd need for the classic stuffed chicken recipe, but they're used in several creative ways to make the sandwich easier to eat: Chicken breast tenders: Tenders are pounded thin, then coated with breadcrumbs so they'll be plenty crispy once pan-fried. You could also use grilled chicken or rotisserie chicken to save steps and time.Kosher salt and black pepper: For seasoning the chicken.Dijon mustard: Brushed on the chicken, it adds a bit of tartness and helps tenderize the chicken.All-purpose flour: Helps the breadcrumbs cling to the chicken for the best coating.Eggs: Used as an egg wash for the chicken and helps the breadcrumbs adhere.Whole milk: Thins the eggs for the egg wash. You can use water if you don't have milk.Panko: These Japanese-style breadcrumbs stay extra crispy after frying for great texture.Canola oil: For frying the chicken tenders and getting a beautiful golden brown color.Salted butter: For buttering the bread slices before they're browned in a skillet.Bakery sourdough bread slices: Our pick for the best bread for this sandwich, but you can use another type if you prefer.Gruyeŕe cheese: This nutty, slightly sweet cheese has just enough salt and flavor to stand out in this sandwich but not overpower. It adds the creamy, cheesy element you love about chicken cordon bleu.Black Forest deli ham slices: Essential for a chicken cordon bleu dish. For the Dijon Parmesan Sauce, you'll need unsalted butter, all-purpose flour, whole milk, Dijon mustard, garlic powder, kosher salt, and Parmesan cheese. Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley How To Make Chicken Cordon Bleu Sandwiches There are a few steps to make the breaded chicken element of these sandwiches, but everything else is a snap. Here's an outline of the process, and the full recipe is further below: Make the sauce. Melt butter, and add flour in a small saucepan. Stir until the flour is cooked and has a nutty smell. Then, add the milk and whisk vigorously to prevent clumps. Add in mustard, garlic powder, and salt, and continue to whisk until the sauce thickens. Remove the pan from heat, and stir in Parmesan cheese until well combined and melted. Set aside.Season and bread the chicken. Pound the chicken tenders until about 1/2-inch thick. Season with salt and pepper, and brush with Dijon. Dredge each tender in flour, the egg wash, then the seasoned panko breadcrumbs. Repeat with each piece of chicken.Cook chicken. Heat some of the canola oil in a large skillet. Add half of the chicken tenders, and cook until golden brown on one side. Flip, and cook on the other side. Repeat with the remaining oil and breaded chicken tenders.Assemble sandwiches. Spread some of the butter on one side of the bread slices. On the unbuttered sides, stack 1 slice of cheese, 2 slices of ham, 2 chicken tenders, and 1 tablespoon of Dijon Parmesan sauce. Finish with a second slice of cheese.Cook sandwiches. Place the sandwiches in a preheated skillet, and cook on each side about 3 minutes or until the bread is golden brown. Repeat with remaining sandwiches, and serve warm with extra sauce. How To Store Chicken Cordon Bleu Sandwiches If you and your family don't eat all the sandwiches, you can absolutely save the elements and build another sandwich tomorrow. Store all the pieces separately so you can reheat the chicken fully before assembling. Reheat the sauce separately, too, adding a splash of milk if needed. When you're ready to enjoy another sandwich, build it with all the elements, and cook it fresh for the best texture and flavor. Chicken Cordon Bleu Casserole What To Serve With Chicken Cordon Bleu Sandwiches Finish off a plate of chicken cordon bleu sandwiches with classic family-friendly sides like: Smashed Baby Red Potatoes Air Fryer Brussels Sprouts Fried Mashed Potato Balls Oven-Baked Sweet Potatoes Oven-Roasted Corn on the Cob What's the Best Bread for Chicken Codon Bleu Sandwiches? We call for bakery sourdough bread because we love the chewy, dense texture and slightly salty-sour flavor. It contrasts nicely with all the richer elements of the sandwich and Dijon Parmesan sauce. But you can use any bread you want. We'd just steer clear of strongly flavored breads like rye or olive bread. The flavors may clash with the sandwich ingredients. Fred Hardy; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Daley Ingredients Dijon Parmesan Sauce: 2 Tbsp. unsalted butter 2 Tbsp. all purpose flour 1 cup whole milk 1 Tbsp. Dijon mustard 1/4 tsp. garlic powder 1/4 tsp. kosher salt 1 oz. Parmesan cheese, grated (about 1/4 cup) Chicken Cordon Bleu Sandwich: 8 chicken breast tenders (about 1 1/4 lb.) 1 1/2 tsp. kosher salt, divided 1/2 tsp. black pepper, divided 1 Tbsp. Dijon mustard 1/3 cup (about 1 1/2 oz.) all-purpose flour 2 large eggs, beaten 1 Tbsp. whole milk 2 cups panko (Japanese-style breadcrumbs) 1/2 cup canola oil, divided 2 Tbsp. salted butter, at room temperature 8 (1/2-in.-thick) bakery sourdough bread slices (from 1 [20-oz.] loaf) 8 (1/2-oz.) slices Gruyeŕe cheese (such as Boar’s Head) 8 (1-oz.) Black Forest deli ham slices Directions Prepare Dijon Parmesan Sauce: Melt butter in a small saucepan over medium. Add flour, and cook, stirring constantly, until smooth and flour smells nutty, 1 to 2 minutes. Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley Gradually add milk, whisking vigorously until mixture is completely smooth, about 1 minute. Whisk in mustard, garlic powder, and salt. Cook, whisking constantly, until thickened, 2 to 3 minutes. Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley Remove from heat; stir in Parmesan vigorously until melted, about 1 minute. Cover, and keep warm. Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley Flatten chicken tenders: Line 2 baking sheets with wire racks; set aside. Place chicken tenders 2 inches apart between 2 pieces of parchment paper. Use the smooth side of a meat mallet to pound chicken tenders to about 1/2-inch-thick, avoiding tears in chicken tenders. Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley Season chicken tenders: Sprinkle chicken tenders with 1/4 teaspoon each of the salt and pepper; brush Dijon mustard evenly over all sides of chicken tenders. Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley Make dredging station: Place flour in a shallow bowl. Whisk eggs and milk together in a separate shallow bowl; place panko a third shallow bowl; stir in remaining 1 1/4 teaspoons salt and 1/4 teaspoon pepper. Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley Coat chicken in breadcrumbs: Working with 1 chicken tender at a time, dredge chicken tender in flour, and shake off excess. Dip in egg mixture, letting excess drip off; dredge in panko mixture to coat, pressing to adhere. Place chicken tender on 1 of the prepared wired racks. Repeat process with remaining chicken tenders, flour, egg mixture, and panko mixture. (Discard any remaining flour, egg mixture, and panko mixture.) Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley Cook chicken tenders: Heat 1/4 cup of the canola oil in a large nonstick skillet over medium-high until shimmering. Add half of the chicken tenders. Cook until golden brown and a thermometer inserted into thickest portion of chicken registers 165°F, 6 to 8 minutes, turning halfway through cook time. Transfer chicken to second wire rack; wipe skillet clean. Repeat process with remaining 1/4 cup oil and chicken tenders. Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley Assemble sandwiches: Spread butter evenly on 1 side of each bread slice, and place bread slices, buttered sides down, on a work surface. Top 4 of the bread slices each with 1 slice of cheese, 2 slices of ham, 2 chicken tenders, 1 tablespoon Dijon Parmesan Sauce, and 1 slice of cheese. Top with remaining 4 bread slices, buttered sides up, pressing to flatten. Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley Brown sandwiches, and serve warm: Return skillet to medium; place 2 of the sandwiches in skillet. Cook, flipping once, until cheese is melted and bread is golden brown, 3 to 4 minutes per side. Repeat process with remaining sandwiches. Serve warm with remaining Dijon Parmesan Sauce. Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley Rate It Print