CHICKEN CORDON BLEU SANDWICH

Ingredients

• 15 ml, plus extra for brushingextra virgin olive oil
• 4 slicesmulti-grain bread
• 57 gGruyère or Swiss cheese, shredded
• 4–6 slicessalami
• 227 gskinless chicken cutlet
• 1 teaspoon (5 ml)fresh thyme leaves, chopped
• 1–2 teaspoons (5–10 ml)Dijon mustard
• to tastesalt and pepper

Instructions

1. 1

   Season the chicken

   Season the chicken with salt and pepper, then set it aside.

2. 2

   Heat the pan

   Warm a non-stick grill pan or frying pan over medium heat and brush it with olive oil.

3. 3

   Cook the chicken

   Once the pan is hot, cook the chicken for 2–3 minutes on each side, or until cooked through.

4. 4

   Shred the chicken

   Take the chicken out of the pan and pull it apart with two forks. Set it aside.

5. 5

   Build the sandwiches

   Spread Dijon mustard over each slice of bread and sprinkle with thyme. Add the cheese, salami and shredded chicken, then close the slices to make two sandwiches.

6. 6

   Heat the sandwiches

   Set a grill pan or frying pan over medium heat, add olive oil and place in the sandwiches.

7. 7

   Toast both sides

   Cook for 3 minutes, or until the bread is golden brown. Flip and cook the other side for 2–3 minutes.

8. 8

   Serve straight away

   Move the sandwiches to a cutting board, sprinkle with thyme and serve immediately.

What is a chicken cordon bleu sandwich?

It takes inspiration from chicken cordon bleu, pairing chicken, cured meat and melted cheese, and turns those flavours into a toasted sandwich. This American-style version uses salami and shredded chicken rather than enclosing the filling inside a whole chicken portion.

The contrast is what makes it work: savoury salami and Gruyère meet tangy Dijon, fragrant thyme and crisp, browned bread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 557 calories, 47g protein, 28g carbs, 28g fat.

The bread supplies most of the carbohydrates, while olive oil, cheese and salami contribute much of the fat. Chicken provides most of the protein, with additional protein from the cheese and bread. Pair a sandwich with salad or other vegetables for a more balanced plate.

Choosing the ingredients

Cheese: Gruyère melts into a rich, nutty filling, while Swiss cheese is a suitable alternative. Shredding it helps it spread through the sandwich.

Bread: Multi-grain slices bring a hearty texture and hold the filling well. Choose slices that are sturdy enough to turn in the pan.

Cook the chicken first

Chicken cutlet: A relatively thin cutlet cooks quickly over medium heat. The method gives a time range of 2–3 minutes per side; check that it is cooked through before removing it from the pan.

Shredding: Let the cutlet rest briefly on the board if it is too hot to handle, then use two forks to pull it apart. Smaller shreds are easier to distribute evenly.

Build an even filling

Mustard and thyme: Spread the Dijon across the bread and distribute the chopped thyme before adding the other fillings. This seasons each bite rather than leaving the herbs in one spot.

Layering: Keep the chicken and salami in an even layer beneath the cheese. Avoid piling the filling too high, so the bread can stay together as you flip it.

Get the toast right

Pan heat: Medium heat gives the bread time to brown while the cheese warms. If the bread colours too quickly, reduce the heat.

Doneness: Look for golden-brown bread and warmed, softening cheese. The recipe gives 3 minutes for the first side and 2–3 minutes after flipping; use the colour and texture as your guide.

Serve it while warm

These sandwiches are best eaten straight after cooking, while the bread is crisp and the cheese is still gooey. A simple green salad or a bowl of vegetable soup makes a fresh, easy accompaniment.

Cutting them in half on a board makes them easier to serve, but do so just before eating to help keep the filling in place.

Recipe notes & tips

• Brush the pan lightly with oil so the bread browns without becoming greasy.
• Shred the chicken while it is warm; it is easier to pull apart with forks.
• Spread the mustard close to the edges so its flavour is not limited to the centre.
• Keep the filling level and leave the bread edges clear enough to grip.
• Use medium heat and adjust it if the bread browns before the cheese softens.

Variations

• Use Swiss cheese: Swap it for the Gruyère while keeping the same quantity.
• Change the cured meat: Use a different thinly sliced cured meat in place of salami.
• Add extra thyme: Sprinkle a little more chopped thyme into the filling for a stronger herbal flavour.
• Increase the mustard: Use the upper end of the 1–2 teaspoon range for a sharper finish.
• Try another sturdy bread: Choose firm slices that can support the filling and brown in the pan.

Common mistakes to avoid

• Crowding the filling: Too much filling makes the sandwich difficult to turn; spread it in a fairly even layer.
• Skipping the chicken check: The timing is a guide; make sure the cutlet is cooked through before shredding.
• Using high heat: The bread may darken before the cheese warms; cook over medium heat.
• Adding too much oil: An oily pan can make the bread greasy; brush on only a light coating.
• Leaving the sandwiches in the pan too long: Check the bread as it cooks and take the sandwiches off once golden and heated through.

How to store

For the best texture, serve the sandwiches immediately. If you have leftovers, refrigerate them in a covered container and reheat in a frying pan over medium-low heat until warmed through; the bread may be less crisp after storage.

Frequently asked questions