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An over the top shot of breaded chicken sandwiches with ham and swiss on a black surface.
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5 from 3 votes

Chicken Cordon Bleu Sandwiches

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!
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Main Course, Sandwiches
Cuisine: American
Servings: 6 servings
Calories: 585kcal


  • 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.


To create thin chicken cutlets from thick boneless chicken breasts, butterfly the chicken by slicing into it at the thickest edge and pulling the knife all the way through. Continue the cut until you have cut the chicken in half to create two thinner cutlets.
I frequently double the 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. 


Serving: 1sandwich | Calories: 585kcal | Carbohydrates: 60g | Protein: 35g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1239mg | Potassium: 596mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1165IU | Vitamin C: 4mg | Calcium: 330mg | Iron: 4mg