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A close-up of a Pub Style Grilled Chicken Cordon Bleu Sandwich with melted Swiss cheese and ham on a toasted brioche bun.

Loaded Pub-Style Grilled Chicken Cordon Bleu Sandwich

This recipe transforms the classic Chicken Cordon Bleu into a hearty, pub-style grilled sandwich. It features juicy, pounded-thin chicken, savory deli ham, and gloriously melted Swiss cheese, all held together with a tangy Dijon-mayo spread between buttery, golden-brown sourdough bread.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2
Course: Lunch, Main Course
Cuisine: American, Pub Fare
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium boneless, skinless chicken breasts about 6 oz / 170g each
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 4 thick slices of sourdough or ciabatta bread
  • 4 slices of Swiss or Gruyère cheese
  • 6 slices of thinly sliced Black Forest ham
  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 3 tablespoons unsalted butter, softened

Equipment

  • Meat mallet or rolling pin
  • Plastic wrap or large zip-top bag
  • Grill pan or large skillet
  • Small bowl
  • Whisk
  • Spatula
  • Cutting board
  • Knife

Method
 

  1. Place chicken breasts between two pieces of plastic wrap and pound them to an even 1/4-inch thickness using a meat mallet. Season both sides generously with salt, pepper, and garlic powder.
  2. Heat olive oil in a grill pan or large skillet over medium-high heat. Cook the chicken cutlets for 3-4 minutes per side, until golden brown and cooked through. Remove from the pan and set aside.
  3. In a small bowl, whisk together the mayonnaise and Dijon mustard until smooth to create the spread.
  4. Lay out the four slices of bread. Spread the Dijon-mayo mixture on one side of each slice. On two of the slices, layer with one slice of cheese, a cooked chicken cutlet, 3 slices of ham, and a final slice of cheese.
  5. Place the remaining two slices of bread on top, sauce-side down, to complete the sandwiches.
  6. Spread half the softened butter on the top of each sandwich. Place the sandwiches butter-side down in the skillet over medium heat. Spread the remaining butter on the new top side.
  7. Grill for 4-5 minutes per side, pressing down gently with a spatula, until the bread is deep golden brown and crispy, and the cheese is fully melted and gooey.
  8. Remove from the pan, let rest for one minute, then slice in half and serve immediately.

Notes

For best results, use medium heat to ensure the cheese melts completely before the bread burns. Avoid crowding the pan; cook one sandwich at a time if necessary for an even, crispy crust. For variations, try adding crispy bacon, a dash of hot sauce to the spread, or fresh arugula after grilling. Provolone can be substituted for Swiss cheese, and prosciutto can be used instead of ham.