Crispy breaded chicken cutlets layered with deli ham and melted swiss cheese on crusty sandwich rolls. These Chicken Cordon Bleu Sandwiches are drizzled with creamy honey mustard sauce and topped with spinach for a wholesome, satisfying meal!
Say hello to one of the most popular sandwiches in our household. My boys love them. We love them. There’s a whole lotta lovin’ going on.
These tasty Chicken Cordon Bleu Sandwiches were a regular on our dinner menu back when we had hungry high school athletes in the house. They are substantial enough to satisfy hearty appetites but I took a few liberties to lighten them up and make them a bit more wholesome for all of us.
- Sour cream – I always use light sour cream for the honey mustard sauce to save a little on fat and calories. Regular sour cream will work very well too.
- Yellow mustard
- Buttermilk – The thick, rich quality of buttermilk makes it an excellent choice when breading.
- Italian seasoned panko bread crumbs – Panko crumbs have a lighter, airier texture since they are made with bread that has had the crusts removed. When used for breading, they result in a nice crunchy coating.
- Garlic powder
- Fresh baby spinach
- Deli ham
- Sliced Swiss cheese
- Chicken – Thin sliced boneless, skinless chicken breasts. If your chicken cutlets are more than ½-inch thick, place them between sheets of plastic wrap or in a plastic storage bag and gently pound with the smooth side of a meat mallet. If they are very thick, you can slice them all the way through the middle to create two cutlets.
- Sandwich rolls – Use your favorite sandwich rolls or pick up some baguettes and slice them into sandwich size portions.
- Olive oil
How to Make Chicken Cordon Bleu Sandwiches
- Combine the panko bread crumbs, garlic powder, and paprika in a shallow dish. Pour the buttermilk into the second dish. Coat a chicken cutlet on both sides with buttermilk.
- Dredge the buttermilk coated chicken through the seasoned bread crumbs, coating each side well.
- Transfer the breaded chicken cutlet to a plate and repeat the process with the remaining chicken.
- Generously coat the bottom of a large pan with olive oil and place it over medium heat. Cook the breaded chicken 3 or 4 minutes on each side, or until golden brown. Cook the chicken in batches so you don’t overcrowd the pan.
- Transfer the browned chicken to a baking sheet that has been lined with foil and sprayed with a little nonstick cooking spray. Repeat this process with the remaining chicken. Top each piece with a slice of deli ham.
- Add a slice of Swiss cheese on top. Bake in a 375 degree F oven for about 6 to 8 minutes or until they the chicken is cooked through and the cheese has melted.
The chicken should be cooked to an internal temperature of 165 degrees F when measured in the thickest portion with an instant read thermometer.
For the Honey Mustard Sauce
- Add the sour cream, mustard, and honey to a small bowl.
- Whisk the mixture until creamy and smooth.
When measuring sticky ingredients like honey, coat your measuring cup with nonstick cooking spray so the honey will easily release into the mixing bowl.
I frequently double the lightened up Honey Mustard Sauce recipe because my family loves this stuff. It’s a great dip for chicken nuggets and it’s fantastic on burgers and sandwiches of all kinds.
Assemble the Chicken Cordon Bleu Sandwiches
To assemble the sandwiches, layer the cooked, breaded chicken cutlets with a spoonful of the honey mustard sauce and baby spinach. They can be sliced in half for lighter appetites or served whole for a super satisfying meal.
More Sandwich Recipes You’ll Love
- Philly Cheesesteak Recipe with Peppers and Onions
- Cuban Sandwich (Cubano)
- Crock Pot French Dip Sandwiches
- Italian Chicken Subs
Chicken Cordon Bleu Sandwiches
- ½ cup sour cream, light or regular
- 2 tablespoons prepared yellow mustard
- 2 tablespoons honey
- 6 thin sliced boneless skinless chicken breasts, about 1 ½ pounds chicken (see Notes section below)
- 8 ounces Italian seasoned panko bread crumbs,
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup buttermilk
- 6 slices deli ham
- 6 slices Swiss cheese
- 6 sandwich rolls or sliced baguette
- 1 ½ cups fresh baby spinach
- 2 tablespoons olive oil, plus additional as needed
- Preheat your oven to 375 degrees F.
Honey Mustard Sauce
- Whisk together the sour cream, yellow mustard, and honey in a small bowl. Cover and refrigerate until ready to use.
Breaded Chicken Cutlets
- Pour the buttermilk into a shallow dish. Combine the bread crumbs with the garlic powder and paprika in a separate shallow dish.
- Dip a chicken cutlet in the buttermilk to coat both sides and then dredge it on both sides with the bread crumb mixture. Transfer to a plate and repeat with the remaining chicken.
- Heat 2 tablespoons olive oil in a large skillet over MEDIUM heat. Cook the breaded chicken breasts, about 3 or 4 minutes on each side, or until nicely golden brown. Cook chicken in batches, to avoid over crowding your pan, adding more olive oil as needed. Transfer the cooked chicken to a foil lined, rimmed baking sheet that has been coated with nonstick cooking spray.
- Top each piece of chicken with a slice of ham and a slice of cheese and transfer the baking sheet to the oven. Bake for 6 to 8 minutes or until the chicken registers 165 degrees F when measured with an instant read thermometer in the thickest portion and the cheese is melted.
Assemble the Sandwiches
- Place one piece of chicken on each sandwich roll and top with the honey mustard sauce and spinach.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This post was originally published on September 9, 2012. It has been updated with new text and images.