The Ultimate Quick Dinner: Grilled Chicken Cordon Bleu Sub

Have you ever wondered if it is possible to make a fancy French restaurant meal in your own kitchen in less time than it takes to order a pizza? Most people think that making something like Chicken Cordon Bleu requires hours of prep work, messy flour stations, and a professional chef’s degree. But what if you could get those same savory, cheesy, and smoky flavors packed into a toasted baguette in just twenty minutes?

This Grilled Chicken Cordon Bleu Sub is the answer to your busy weeknight prayers. It takes all the best parts of the classic dish and turns them into a handheld masterpiece that your whole family will love.

Why You Will Love This Recipe

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This recipe is special because it takes a “fancy” meal and makes it accessible for everyone. Traditional Cordon Bleu involves rolling meat around cheese and deep-frying it. That is delicious, but it is also a lot of work and creates a big mess.

By turning it into a sub, we use the grill or a hot pan to get that smoky flavor without the heavy breading. It is a much lighter version of the classic, but it still feels like a massive treat.

• Time: Only 20 minutes from start to finish.
• Difficulty: Super easy. If you can use a toaster and a pan, you can make this.
• Vibe: Gourmet comfort food that fits in your hand.

Essential Ingredients

To make this delicious Grilled Chicken Cordon Bleu Sub, you will need a few simple items. These measurements are for four large servings.

• Chicken: 1 pound of thin-cut chicken breast cutlets.
• Ham: 8 slices of high-quality honey ham or Black Forest ham.
• Cheese: 8 slices of Swiss cheese (this is the traditional choice).
• Bread: 2 large French baguettes or 4 individual sub rolls.
• Vegetables: 1 head of green leaf lettuce and 2 large ripe tomatoes.
• Seasoning: 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and salt and pepper to taste.
• The Sauce: 1/4 cup of Dijon mustard mixed with 1/4 cup of mayonnaise.
• Butter: 2 tablespoons of softened butter for toasting the bread.

Substitutions and Variations

If you do not have everything on the list, do not worry. You can swap ingredients easily.

• Meat: Use turkey slices if you do not like ham.
• Cheese: If Swiss is too strong for your kids, use Provolone or mild white Cheddar.
• Bread: Gluten-free rolls work great if you have an allergy.
• Sauce: Use honey mustard if you prefer a sweeter flavor over the spicy kick of Dijon.

Step-by-Step Instructions

Cooking this meal is fast, so it helps to have everything ready before you start the stove.

1. Prepare the Chicken

Take your chicken cutlets and pat them dry with a paper towel. This helps them get a nice brown crust. Sprinkle both sides with your salt, pepper, garlic powder, and onion powder.

2. Grill the Chicken

Place a large skillet or grill pan over medium-high heat. Add a splash of oil. Once the pan is hot, lay the chicken down. Cook for about 4 to 5 minutes on each side. You want the internal temperature to reach 165 degrees Fahrenheit. Once done, remove the chicken from the pan and let it rest for 2 minutes. This keeps the juices inside so the meat stays tender.

3. Warm the Ham

In the same pan you used for the chicken, quickly toss the ham slices for about 30 seconds per side. Heating the ham releases the salt and fat, making it taste much better than cold deli meat.

4. Toast the Bread

Slice your baguettes open lengthwise. Spread a thin layer of butter on the inside. Place them face down in a pan or under a broiler for 1 to 2 minutes until they are golden brown and crunchy.

How to Assemble the Sub

Building the sub is the best part. Following a specific order ensures the bread stays crunchy and the cheese gets perfectly melty.

1. Spread the Sauce: Take your Dijon-mayo mixture and spread it generously on both the top and bottom of the toasted bread.
2. Add the Greens: Place a layer of lettuce on the bottom. This acts as a barrier so the meat juices do not make the bread soggy.
3. Layer the Chicken: Place your warm, grilled chicken cutlets on top of the lettuce.
4. The Ham and Cheese: Layer two slices of ham over the chicken, followed by two slices of Swiss cheese.
5. The Melt: If you want it extra gooey, put the open sandwich under the broiler for 30 seconds to melt the cheese over the ham.
6. Fresh Toppings: Finish with slices of tomato and perhaps a sprinkle of fresh parsley for color.
7. Close and Slice: Press the top bread down firmly. Use a serrated knife to cut the sub into manageable pieces.

Presentation Tip: Serve this on a wooden cutting board in the middle of the table. It looks rustic and inviting, making it perfect for a casual dinner with friends.

Storage and Make-Ahead Tips

If you have leftovers, you are in luck. This sandwich makes a great lunch the next day.

• Storage: Store the cooked chicken, ham, and cheese in an airtight container in the fridge for up to 3 days. Do not assemble the sandwich until you are ready to eat it, or the bread will get soft.
• Reheating: The best way to reheat the chicken is in an air fryer or toaster oven at 350 degrees for 4 minutes. This keeps it from getting rubbery.
• Make-Ahead: You can grill the chicken and mix the sauce on Sunday. When you get home from work on Monday, all you have to do is toast the bread and stack the ingredients.

Creative Variations

Once you master the basic Grilled Chicken Cordon Bleu Sub, you can try these fun twists:

• The Spicy Cordon Bleu: Add sliced jalapeños and use Pepper Jack cheese instead of Swiss.
• The Breakfast Version: Top the chicken and ham with a fried egg for a very filling brunch.
• The “Crunchy” Sub: Add some crispy fried onions on top for an extra layer of texture.
• The Low-Carb Version: Skip the bread and wrap all the ingredients inside large Romaine lettuce leaves.

Conclusion

This Grilled Chicken Cordon Bleu Sub proves that you do not need a lot of time to make a high-quality meal. It is healthy, packed with protein, and much more exciting than a standard ham and cheese sandwich. Whether you are feeding a hungry family or just looking for a quick meal for yourself, this recipe is a winner.

Do not be afraid to experiment with different mustards or extra veggies. Cooking should be fun, and this recipe is the perfect canvas for your culinary creativity. Give it a try tonight and see how easy gourmet can be.

Frequently Asked Questions

Is this recipe healthy?

Yes. By grilling the chicken instead of breading and frying it, you save a lot of calories and unhealthy fats. To make it even healthier, use whole-grain bread and extra lettuce.

Can I use a different type of meat?

Absolutely. If you have leftover roasted turkey or even rotisserie chicken, you can use that. Just make sure the meat is sliced thin so it stays on the sandwich easily.

How do I stop the sandwich from falling apart?

The secret is in the “smush.” After you assemble the sandwich, press down on the top bread with your palm. Also, using a thick sauce like mayo helps “glue” the ingredients together.

What should I serve with this?

This sub is very filling, so a light side works best. Try a simple side salad, some baked potato chips, or a bowl of tomato soup.

Can I make this for a large party?

Yes. You can buy one of those extra-long “party” loaves of bread. Build one giant sandwich and then slice it into many small two-inch portions. It is always a hit at football parties.