Chicken Cordon Bleu Panini Recipe

Name: Chicken Cordon Bleu Panini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the chicken; 2 boneless skinless chicken breasts, halved horizontally to make 4 cutlets; 1/2 teaspoon coarse salt; 1/8 teaspoon fresh ground black pepper; 1/2 cup all-purpose flour; 1 large egg, beaten; 1/2 cup plain breadcrumbs; 2 tablespoons extra virgin olive oil; For the sandwich; 1/4 cup honey; 1/4 cup Dijon mustard; 1/4 cup butter, at room temperature; 8 slices rustic white bread, sliced from a dense bakery loaf; 4 ounces sliced ham; 4 ounces swiss cheese, sliced

Servings: persons

For the chicken
2 boneless skinless chicken breasts, halved horizontally to make 4 cutlets
1/2 teaspoon coarse salt
1/8 teaspoon fresh ground black pepper
1/2 cup all-purpose flour
1 large egg, beaten
1/2 cup plain breadcrumbs
2 tablespoons extra virgin olive oil
For the sandwich
1/4 cup honey
1/4 cup Dijon mustard
1/4 cup butter, at room temperature
8 slices rustic white bread, sliced from a dense bakery loaf
4 ounces sliced ham
4 ounces swiss cheese, sliced

1
Season the chicken with salt and pepper on both sides. Set up a dredging station with the flour, beaten egg and bread crumbs each in its own separate shallow bowl.
2
In a large skillet, heat the olive oil over medium-high heat. Dredge each piece of chicken in the flour, then the egg, then the bread crumbs and place it carefully in the skillet.
3
Cook the chicken for 3 to 4 minutes on each side. Transfer the chicken to a wire rack or a paper towel-lined plate to drain.
4
For the panini: Heat the panini press to medium-high heat.
5
Whisk together the honey and Dijon mustard in a small bowl; set aside.
6
For each sandwich: Spread butter on two slices of bread to flavor the outside of the sandwich. Flip over both slices and spread 1 tablespoon honey mustard on the other side of each slice. Top one slice with a breaded chicken breast, followed by ham and cheese slices.
7
Close the sandwich with the other slice of bread, buttered side up.
8
Grill two panini at a time, with the lid closed, until the cheese is melted and the bread is toasted, 4 to 5 minutes.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the chicken, 2 boneless skinless chicken breasts, halved horizontally to make 4 cutlets, 1/2 teaspoon coarse salt, 1/8 teaspoon fresh ground black pepper, and more.

Yes, Chicken Cordon Bleu Panini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Cordon Bleu Panini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions