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Chicken Cordon Bleu Sandwich Recipe
August 3, 2025
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If you’re searching for a Chicken Cordon Bleu Sandwich that actually turns out as good as it sounds, this is the one. You get ultra-crispy chicken, melty Swiss cheese, warm ham, and a quick honey mustard sauce… all layered onto toasted pretzel buns. And yes, it’s every bit as good as it sounds. I’ve dialed in the breading, nailed the method, and built this sandwich so it actually holds together when you bite into it.
Ingredient Notes
- Chicken breast – You’ll butterfly and pound it thin so it cooks fast and stays juicy.
- Ham – I used cherry smoked ham from the deli. Any thin-sliced deli ham works.
- Swiss cheese – Go for thicker slices so it melts slowly without disappearing.
- Pretzel buns – These hold up to the sauce and the crunch. Use store-bought or make my homemade Pretzel Bun Recipe.
- Dijon mustard + honey – A fast honey mustard that balances everything out or use my homemade savory Chicken Cordon Bleu Sauce.
How to Make Chicken Cordon Bleu Sandwich
This sandwich looks like it came from a bistro, but it’s simple to make. You’ll prep the chicken, fry it up, then layer everything on toasted buns with warm ham and cheese. For full recipe details, including ingredients needed and measurements, see the printable recipe card down below.
Step 1: Prep the Chicken
cut chicken in half lengthwise
pound them thin
season both sides generously
Step 2: Bread and Fry
dredge in flour, dip in egg
coat with panko
fry both sides until golden brown + crisp
Step 3: Toast the Buns
butter the inside of each bun
toast cut side down in a skillet until golden brown
Step 4: Assemble the Sandwiches
add cheese to the bottom buns
top with warm ham
finish with crispy chicken + a dollop of honey mustard
Recipe Tips for Success
- Toast the buns. That buttery crunch makes all the difference.
- Pound chicken evenly so it cooks fast without drying out.
- Don’t overcrowd the pan when frying. Cook in batches for even browning.
- Use thick-cut Swiss. It melts slower and tastes better.
- Warm the ham before layering so it doesn’t cool the sandwich down.
What to Serve with Chicken Cordon Bleu Sandwich
- Air Fryer Sweet Potatoes – For a sweet-savory combo that totally works.
- Recipe for Pommes Frites – Crispy and golden without deep frying.
- Easy Caesar Salad – Fresh greens with creamy dressing.
- BBQ Corn on the Cob – A little sweet, a little salty, and easy to prep ahead.
- Simple Macaroni Salad – Cold and creamy side that won’t compete with the sandwich.
This sandwich hits every note: crispy, salty, cheesy, tangy, and a little sweet. You’ll be making it on repeat.
Chicken Cordon Bleu Sandwich
if you love Chicken Cordon Bleu, you're going to love it in sandwich form. Crispy chicken, ham, Swiss cheese, and homemade honey mustard all served on a pretzel bun.
Ingredients
for the chicken-
- 1 large boneless, skinless chicken breast
- salt to taste
- black pepper to taste
- garlic powder to taste
- 1/2 cup all-purpose flour
- 1 large egg beaten
- 1 cup panko bread crumbs
- 1/4 cup olive oil plus more as needed for frying
- 8 oz deli ham thinly sliced (I used cherry smoked ham)
- 4 slices Swiss cheese sliced thick
- 4 tablespoons butter softened
- 4 pretzel buns or bread of choice
- 1/4 cup dijon mustard
- 1/4 cup honey
Instructions
for the chicken-
- Place one hand flat on top of the chicken breast to steady it. Carefully slice through the middle of the breast horizontally, keeping the knife parallel to the cutting board.
- Cut each of the flattened chicken pieces into 2 pieces (width wise) to create four separate pieces.
- Place chicken in between 2 pieces of plastic wrap or inside of a zip top bag, and using a mallet or rolling pin start pounding meat in the center and work out toward the edges. Use firm, even pressure to gently flatten to about 1/4 inch thickness.
- Season each piece of chicken generously with salt, black pepper, and garlic.
- Set up your dredging station by placing flour, beaten eggs, and panko bread crumbs into 3 separate shallow dishes.
- Heat olive oil in a large skillet (I used cast iron) on medium-high heat.
- Dredge chicken in the flour mixture, then eggs, then into the bread crumbs – pressing into the cutlet to coat it evenly. For extra crispy chicken you can repeat the flour/egg step, then go to the bread crumbs.
- Working in small batches, place chicken into hot pan and cook until each side is golden brown, about 3-4 minutes per side, checking to make sure it's not burning.
- Transfer to a cooling rack, repeating until remaining chicken is all fried.
for the sandwich-
- In a small bowl, mix together the dijon mustard and honey. Set aside.
- Heat a large pan over medium-low heat. (Or use a flat top grill.)
- Butter the inside of each pretzel bun and place in the pan butter side down to brown up a bit and warm through.
- Flip each bun and place a piece of Swiss cheese on the buttered side of the bottom buns, reserving the bun tops for later.
- Reduce heat to low if bottom of buns are browning too quickly.
- At the same time, place the ham in the pan, flipping at least once. Once warmed through, transfer the ham evenly divided between each of the buns on top of the cheese.
- Place a piece of the crispy fried chicken on top of the ham on each bun.
- If cheese is not yet melted, leave the sandwiches in the pan for another minute or so to fully melt.
- Spread honey mustard on the reserved tops of each bun (should be enough for 1 tablespoon each) and place the top buns on each of the other halves. If you have extra sauce, simply serve it on the side.
- Cut in half if desired and serve warm!
Video
Notes
Storage Instructions
Store leftover chicken separately from the buns and sauce to keep it crispy. Wrap and refrigerate for up to 3 days. To reheat, bake or air fry at 375° F until warmed through. You can freeze the cooked chicken (without the bun and sauce) for up to 2 months. Assemble fresh for best texture.Nutrition
Calories: 829kcalCarbohydrates: 42gProtein: 59gFat: 47gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 0.5gCholesterol: 236mgSodium: 1311mgPotassium: 905mgFiber: 2gSugar: 19gVitamin A: 621IUVitamin C: 2mgCalcium: 215mgIron: 3mg
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Variations
- Swap Swiss for provolone or sharp white cheddar
- Use brioche or ciabatta if you don’t have pretzel buns
- Try spicy brown mustard in the sauce for more kick
- Make it a wrap with a large flour tortilla
- Add sliced pickles or arugula for extra texture
