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Cordon Bleu Sandwich

Crunchy chicken breast layered on a sourdough roll with ham, Swiss cheese, and smothered in creamy sauce! The blue ribbon dish made portable.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: dinner, lunch
Cuisine: Swiss
Keyword: bake chicken, chicken sandwhich, cordon bleu, cordon bleu sandwich, fried chicken, fried chicken sandwich, gourmet, sandwhich, sandwiches, Swiss cheese, Swiss food, yum
Servings: 4 servings

Ingredients

  • 2 chicken breasts, cut in half, and pounded thin
  • 2 eggs, beaten
  • 1/2 cup All purpose flour
  • 1 1/2 cups Italian bread crumbs
  • 1/2 tsp Herbs de Provence
  • 1/2 tsp garlic powder
  • salt and pepper
  • 4 Sourdough sandwich rolls or 2 baguettes
  • 8 slices ham lunch meat I like honey ham
  • 2-4 slices Swiss cheese
  • 1/4 cup mayonnaise
  • 2 tbsp. honey chipotle dressing I use the good & gather brand from target
  • 1/2 tsp minced garlic
  • 1 can cream of chicken soup
  • 1/2 cup sour cream
  • 1/4 cup chicken broth
  • 1 1/2 tbsp. lemon juice
  • 2 tsp Dijon mustard
  • arugula

Instructions

Spread

  • In a small bowl combine 1/4 cup of mayo, 2 tbsp. chipotle honey dressing, 1/2 tsp minced garlic, 1 tsp of Dijon mustard, a squeeze of fresh lemon juice, and about 1/4 tsp of black pepper.
    Mix well, cover, and refrigerate.

Chicken

  • Cut the chicken breasts in half lengthwise. Trim any fat off  Lay out parchment, wax paper, or even plastic wrap on the counter. Lay the chicken out. Cover with a second sheet of parchment and pound until very thin and even. I use a kitchen hammer. Season with salt and pepper.
  • Get out 3 shallow bowl. In one add 1/2 cup of flour, in the second add 2 eggs and whisk. In the third bowl add 1 1/2 cups of Italian bread crumbs, 1/2 tsp of garlic powder, and 1/2 tsp of Herbs de Provence. Stir the seasonings into the bread crumbs.
  • Get a platter or large plate out. Now dip each breast in the flour. Flip to coat and move to the eggs. Again, flip to coat. Now lastly into the bread crumbs. Press down to coat well.
    Move to the platter and cover with plastic wrap. Pop in the fridge.
    I like to clean up and sanitize my counter at this point before moving forward.
  • To cook the chicken. Add about 3 inches of vegetable oil to a large pan. I use a 12" cast iron.
  • Turn the heat to medium and let it slowly get hot.
  • When ready, carefully add 2 breasts at a time. Cook until golden brown on one side and then flip. I keep a thermometer close by and check the temp after the second side is golden. It is safe to eat at 165°
  • Move to a cooling rack with paper towels underneath or a plate with paper towels on it. Now cook the remaining breasts. Once done, let it rest a bit and move on the the rest of the recipe.

Sauce

  • In a small saucepan add the cream of chicken soup, sour cream, 1 tsp. Dijon mustard, 1/4 cup of chicken broth, 1 tbsp. lemon juice, and fresh cracked black pepper. Warm on medium heat until creamy. About 5 minutes. Set aside.

Assembly

  • Let make this beauty!
  • You can warm the bread or toast if you like. I buy ready to cook sourdough rolls from the deli at and bake right before its time to assemble.
    Spread a heaping spoonful of the chipotle spread on both sides of the bread.
    Layer the ham on the bottom piece.
    Next goes the chicken breast.
    Cheese on top of the chicken.
    Then the sauce gets poured on top of the chicken/cheese.
    A heaping handful of arugula and finish with the bread top.
  • ENJOY!
  • *NOTE
    I like to melt the cheese with a kitchen torch. That is optional of course and you can always pop the chicken topped with cheese under the boiler in the oven real quick too. Just be careful not to burn.