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Chicken Cordon Bleu Sandwich

A terrific, healthy twist to a timeless classic made to fit in the palm of your hand.
Course Main Dish
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 5 Sandwiches
Author Nate


Sandwich Components

  • 5 Each Buns Your Favorite Kind
  • 4 - 4.5 Ounces, Per Sandwich Seared Chicken Sliced Thick to Fit Buns
  • 5 Slices Muenster Cheese Sargento
  • 10 Slices Smoked Pit Ham Boars Head
  • 1 Pinch Clover Sprouts Per Sandwich
  • 2 Tbsp Artichoke Spread Per Sandiwch

Seared Chicken Breast

  • 1.5 lbs Chicken Breast
  • TT Montreal Chicken Seasoning
  • 3 Tbsp olive oil

Artichoke Spread

  • 1 Can Medium Artichoke Hearts Drained
  • 1/4 Cup Roasted Red Pepper Small Diced
  • 6 Ounces Plain Greek Yogurt
  • 1 Tbsp mayonnaise
  • 2 Tbsp Dijon or Whole Grain Mustard
  • 1 Clove Fresh Garlic Minced or Pressed
  • 1/2 tsp red wine vinegar
  • TT salt and pepper


Seared Chicken Breasts

  1. Turn large, non-stick fry pan to medium low heat and spray with pan spray and add olive oil.
  2. Liberally dust the chicken breasts with the Montreal Chicken Seasoning and add to pan.
  3. Flip Chicken breasts once and put in an oven that was preheated to 350 degrees and cook for 15 minutes.
  4. Take out of oven and let rest for 5 minutes before slicing for sandwich assembly.

Sandwich Assembly

  1. Slice buns in half and arrange on tray and toast under oven broiler.
  2. Slice chicken breasts to desired thickness and arrange on bottom part of buns.
  3. Top chicken with 2 slices of smoked pit smithfield ham. Set bun tops aside and toast ham on chicken under broiler to 3 minutes.
  4. Top ham with muenster cheese and melt under broiler. Once cheese is melted, pull tray from oven.
  5. Spread about two Tbsp of artichoke spread on bun tops and put on the clover sprouts.
  6. Place prepared bun tops on prepared bun bottoms and serve

Artichoke Spread

  1. Place drained artichoke hearts and garlic in food processor and pulse until rough chopped.
  2. Place dijon mustard, greek yogurt, red wine vinegar and salt and pepper and pulse until fully combined.
  3. Scrap mixture into bowl and fold in diced roasted red pepper. Cover and set aside until ready to assemble sandwiches, or spread on crackers and crostini and enjoy with pinot grigio.