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a stack of grilled cheese chicken cordon bleu sandwich halves on a wooden cutting board.

grilled cheese chicken cordon bleu

Rebecca Eisenberg
Rotisserie chicken, prosciutto, and a blend of cheeses sandwiched between two crisply toasted slices of bread make this grilled cheese chicken cordon bleu less of a snack and more of a whole damn meal.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Lunch, Main Course
Cuisine American, French
Servings 2 sandwiches


  • 4 slices sourdough bread (or other large sandwich bread slices)
  • 4 slices prosciutto
  • 4 slices havarti cheese
  • 2 oz gruyere cheese (½ cup)
  • 1 cup rotisserie chicken (1 cup, shredded)
  • 2 tablespoon mayonnaise (or greek yogurt)
  • 1 tablespoon whole grain mustard
  • 2 teaspoon fresh thyme (optional)
  • mayonnaise (or butter, for toasting the bread)


  • Mix 2 TBSP mayo and 1 TBSP whole grain mustard together in a small bowl.
  • Heat a nonstick skillet over low-medium heat. Spread a small amount of plain mayo on one side of a slice of bread and place it mayo side down in the skillet.
  • Spread a quarter of the mayo/mustard mixture on the surface of the bread. Top it with shredded gruyere, then half the shredded chicken and the fresh thyme. Follow the chicken with a slice of havarti torn into pieces, then the prosciutto. Finally, sprinkle a little more of the grated gruyere and half a slice of havarti torn into pieces.
    Work quickly, making sure you’re creating even layers that go all the way to the edges of the bread while leaving room for the cheese to melt through all the crevices and hold the bread together.
  • To close the sandwich, spread a quarter of the mayo/mustard mixture on a second slice of bread and place it face down on top of the assembled sandwich in the pan, and then spread a dollop of plain mayo on the top surface of the bread, all the way to the edges.
  • Use a spatula to press down on top of the sandwich as the cheese melts. Lift the bottom of the sandwich up periodically just enough to check that it’s browning, not burning, and adjust the heat if necessary.
  • When the cheese has melted and the bottom piece of bread is toasty and golden brown, use a spatula to flip the sandwich over and continue cooking for another 3-4 minutes until the bread is toasted and the cheese has melted enough to hold the sandwich together.
  • Repeat to make the second sandwich. Enjoy!


  • Grating gruyere: Use a fine microplane or the big round holes on a box grater to shred the gruyere. It’s a hard cheese which means it’s less prone to melting — the finer you shred it, the quicker and more easily it will melt. The havarti is a soft, melty cheese so it can be layered into the grilled cheese in slices.
  • The right bread: You can really use any kind of bread you want, just make sure if you go the “artisan” route, the bread doesn’t have large air pockets and bubbles in it or the cheese will melt through and burn on the skillet. No one wants that!


Tried this recipe?Leave a comment and let me how it was!