This Chicken Cordon Bleu Grilled Cheese is the kind of meal that turns an ordinary weeknight into a celebration. I first made this stacked sandwich on a rainy evening when I wanted something indulgent but familiar — equal parts crisp chicken, smoky ham and pools of melted Swiss cheese. The result was so satisfying that it earned a permanent place on our dinner rotation. Every bite combines crunchy, creamy and savory elements: the panko-crusted exterior of the chicken, the salty ham, and the nutty, gooey Swiss. It’s the kind of sandwich that makes conversation slow and napkins disappear.

I discovered this version while adapting a childhood favorite into an easier, faster skillet version. Flattening the chicken with a meat mallet makes it cook evenly and stay juicy, and using Texas-style bread gives a buttery, sturdy vehicle for all that filling. The sandwich is perfect for lunch, a cozy dinner, or when guests drop by unannounced. It’s indulgent without feeling fussy, and the simple mayonnaise-and-mustard dip lifts the flavors with bright acidity.

Ingredients

• Boneless skinless chicken breast (3 pieces): Look for evenly sized breasts, roughly 5–7 ounces each. Pound them to about 1/4–1/2 inch thickness so they cook quickly and evenly; thinner cutlets also fit neatly into the sandwich.
• Unsweetened almond milk (2 cups): Used as a light wash to help the flour and Panko adhere; any neutral milk will work. Almond milk keeps the coating slightly lighter and is a pantry-friendly option.
• All-purpose flour (1 1/2 cups): Place in a large resealable bag for easy dredging; it creates the first dry layer so the Panko clings without becoming gummy.
• Panko bread crumbs (1 1/2 cups): These large, flaky crumbs give the signature crunch. Brands like Kikkoman or generic Panko both perform well; toast lightly ahead of time for extra depth if desired.
• Seasonings: Salt, freshly ground black pepper, and a pinch of Slap Ya Mama® or your favorite Cajun blend. Light seasoning keeps the filling balanced without overpowering the Swiss.
• Texas-style bread (6 slices): Thick-cut sandwich bread holds up to the fillings and browns beautifully when buttered. Pullman or Texas loaf are ideal.
• Cooked ham (6 slices): Use thinly sliced baked ham or Black Forest-style ham for a smoky note. Two slices per sandwich layer for the classic flavor combination.
• Swiss cheese (12 slices): Nutty and melty—look for Emmental or traditional Swiss. Use multiple thin slices for even melting throughout the layers.
• Vegetable oil (1 cup): For shallow frying the cutlets. Neutral oils with a high smoke point like canola or sunflower are good choices.
• Just Mayo® (1/2 cup) and mustard (1 tablespoon): Combined to make a simple, tangy dip that complements the creamy cheese and crunchy coating.

Instructions

Heat the oil: In a large frying pan, pour enough vegetable oil to coat the bottom to a depth of about 1/4 inch (roughly 1 cup). Heat over medium (around medium 325–350°F surface temperature). You want shimmering oil but not smoking; a small piece of Panko should sizzle immediately. Pound the chicken: Place each boneless breast between two pieces of plastic wrap and use a meat mallet to pound to an even thickness of about 1/4–1/2 inch. Even thickness ensures consistent cooking and helps the sandwich layer evenly. Dredge in milk and flour: Dip each flattened breast into almond milk, then place it inside a large resealable bag containing the flour. Shake to coat thoroughly, remove, dip again into milk, then press into Panko so the crumbs adhere in an even layer. Fry the cutlets: Carefully add breaded chicken to the hot skillet in a single layer. Season the tops with salt, pepper and a light dusting of Slap Ya Mama®. Cook about 8–9 minutes per side over medium, flipping once, until the crust is deep golden and the internal temperature reaches 165°F when checked at the thickest part. Transfer to a plate lined with paper towels to drain. Assemble the sandwiches: Heat a deep skillet over low heat. Butter one side of each bread slice and place three buttered-side-down slices into the skillet. Layer each with 1 slice Swiss, 1 slice ham, then 1 more slice Swiss. Add one fried chicken breast on each, then top with another slice Swiss, 1 slice ham and a final slice Swiss. Place the remaining bread slices buttered-side-up on top. Melt and brown: Cover the skillet with a lid for 2–3 minutes to trap steam and help the cheese melt. Reduce heat to low-medium and cook until the bottoms are golden brown, 3–4 minutes; carefully flip and brown the other side until the bread is crisp and cheese is fully melted. Make the dip: Mix 1/2 cup Just Mayo® with 1 tablespoon mustard. Serve on the side for dipping; the acid from mustard cuts through the richness of the sandwich.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. For best texture, separate the sandwich layers and wrap each component: keep cutlets on a paper towel-lined plate and bread covered to avoid sogginess. To reheat, preheat oven to 375°F and bake the cutlet and assembled sandwich for 8–12 minutes until hot and crisp; flip halfway through. Avoid the microwave if you want to preserve the Panko crunch; if necessary, microwave briefly then finish under the broiler for one minute to re-crisp.

Ingredient Substitutions

If you prefer lower fat, swap Swiss for low-fat cheese and shallow-bake the cutlets instead of frying: light-spray each cutlet and bake at 425°F for 12–15 minutes, flipping once. For a gluten-free version, use gluten-free flour and Panko alternatives and gluten-free bread. Substitute turkey ham or thinly sliced roasted turkey for a milder flavor. If you need an egg-free binder, use vegan mayonnaise or additional almond milk in the dredging process.

Serving Suggestions

Serve these sandwiches with a crisp green salad dressed in a lemon vinaigrette to cut the richness, or pair with dill pickles and kettle chips for a classic diner feel. For brunch, slice into halves and serve alongside scrambled eggs and roasted cherry tomatoes. Garnish with a sprinkle of chopped chives or a light dusting of smoked paprika for color and aroma.

Cultural Background

The original Cordon Bleu hails from Swiss and French-inspired traditions, where meat is rolled around ham and cheese then breaded and cooked. This layered, grilled-cheese interpretation translates that concept into American comfort-food language: a sandwich that combines familiar deli ingredients with the crunchy, golden crust of classic breaded cutlets. It’s a playful fusion that borrows technique from continental cuisine and comfort from home kitchens.

Seasonal Adaptations

In summer, swap Swiss for a lighter Gruyère and add thin slices of vine-ripened tomatoes for freshness. In cooler months, incorporate caramelized onions or roasted mushrooms for earthiness. Swap almond milk for whole milk in winter for a richer crust, and use heartier bread—like sourdough—to stand up to heavier fillings.

Meal Prep Tips

For meal prep, bread the cutlets in advance and refrigerate on a baking rack for up to 24 hours; this helps the crust adhere and saves hands-on time the day you cook. Make the mayo-mustard dip in a small jar and keep it chilled. Assemble sandwiches right before grilling for the best texture, or pre-cook cutlets and pack them separately with bread and cheese to assemble quickly at lunchtime or on the go.

This sandwich rewards a little attention to technique: even flattening, a light hand with seasoning, and a controlled low heat when melting make all the difference. Share it, savor it, and don’t be surprised if it becomes a household favorite.