Fried Chicken Cordon Bleu Sandwich

Chicken Cordon Bleu Sandwich
Grilled Cheese Social
Prep: 48 hrs
Cook: 25 mins
Total: 48 hrs 25 mins
Servings: 2 servings
Yield: 2 sandwiches
Nutrition Facts (per serving)
995 Calories
41g Fat
90g Carbs
64g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 995
% Daily Value*
Total Fat 41g 52%
Saturated Fat 14g 68%
Cholesterol 138mg 46%
Sodium 2134mg 93%
Total Carbohydrate 90g 33%
Dietary Fiber 4g 14%
Total Sugars 11g
Protein 64g
Vitamin C 2mg 11%
Calcium 793mg 61%
Iron 7mg 37%
Potassium 924mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chicken Cordon Bleu is typically made by stuffing the ham and cheese inside the breast, but for the sake of this sandwich–don't worry about it! Stacking the ham and cheese on top the buns, popping it in the broiler, then adding fried chicken works perfectly and cuts your prep time (and potential mess-ups) in half.


  • 1 chicken breast, butterflied

  • 1 cup buttermilk

  • Oil, for frying

  • 1 cup all-purpose flour

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 to 2 tablespoons sweet hot mustard, to taste

  • 2 onion buns

  • 8 slices Black Forest deli ham

  • 4 slices Swiss cheese

Steps to Make It

  1. Begin by brining the chicken. Add the chicken and buttermilk to a resealable food-safe bag and refrigerate. As for time, it's best if the chicken stays in the buttermilk for 48 hours, but overnight will work too.

  2. Once the chicken has soaked up the buttermilk, it's time to fry. Heat enough oil to cover the chicken to 360 F.

  3. Meanwhile, in a shallow dish mix the flour, salt, and pepper and set aside. Remove the chicken from the brine and let the excess liquid fall off. Dredge the chicken in the flour mixture, then back in the buttermilk, and then back in the flour again.

  4. Place the breaded chicken in the oil and let it fry for a 10 minutes until the center is cooked through and the crust is crunchy, flipping the chicken if necessary. Remove from heat and place on a paper towel. Sprinkle with a little bit of salt. 

  5. Turn your broiler on and build your sandwiches. Smear mustard on the inside of the bun; place ham on one side and cheese on the other. Place all the halves under the broiler until the cheese has melted and the ham has begun to crisp up. Remove from heat, put the fried chicken breast in the middle and close. Serve immediately. 

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat-resistant, tempered glass products can, and do, break occasionally.