Smoky Chicken Cordon Bleu Sandwiches

Chicken Cordon Bleu Sandwiches with a Brioche Bun and Béchamel Sauce

Be honest. Do you spell it chicken cordon blue or chicken cordon bleu? IMO, this is one of the toughest foods to pronounce. You want to pronounce it all French and chic-like but there’s the issue of the word chicken so your tongue gets confused and tries to pronounce it shee-kun cor-dahn bleu but that just doesn’t work. So you’re stuck with chicken cord-on blue. Blah.

Let’s talk about smoked flavors. You either love ’em or hate ’em. We die over them. Smoked cheese, ham, fish, I want it all. In fact, sometimes I find that the word “smoked” tends to attract my attention more which I’m convinced is why snack foods have decided to smoke everything. I know some people smoke their own foods but the lazy me loves being able to buy pre-smoked goods. Enter Boar’s Head SmokeMaster™ Black Forest Ham (naturally smoked with imported German beechwood).

Chicken Cordon Bleu Sandwiches with a Brioche Bun and Béchamel Sauce

I was so excited to make this recipe. You see, chicken cordon bleu is one of my absolute favorite foods and I knew that thick slabs of the Boar’s Head smoked ham would pair wonderfully with a brioche bun (have you ever tried these??) and a creamy béchamel sauce. The Swiss cheese does a nice job of enhancing the smoked ham flavors.

So what’s cool about today’s recipe besides an awesome recipe that you must try? The opportunity to win a gift card by sharing your own culinary rules for creating the perfect smoked recipes. Enter the Boar’s Head Smoke House Rules sweepstakes here.

Chicken Cordon Bleu Sandwiches with a Brioche Bun and Béchamel Sauce


Yield: 2 servings

1 chicken breast, fillet in half and seasoned
1-2 T butter
4 slices of Boar’s Head SmokeMaster™ Black Forest Ham
4 slices of Swiss cheese
2 Brioche buns/rolls

1 T flour
1 T butter
1/2 c milk
dash nutmeg
1/4 tsp salt

In a skillet, heat butter on med-high heat. Add chicken and sauté until chicken is cooked through. Remove. Butter brioche rolls and heat, insides facing down, on skillet. Remove. Place chicken, ham and cheese on each roll.

Using the same skillet, turn heat to med-low and add flour and 1 T butter. Mix well, scraping browned bits from pan. Add milk and cook for one minute. Add nutmeg and salt. Top sandwiches with sauce.

Chicken Cordon Bleu Sandwiches with a Brioche Bun and Béchamel Sauce

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.


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  1. That sauce looks so mouth-watering! Since I don’t eat meat, I don’t get to enjoy a lot of sandwiches, but they always look and smell so tempting. This one included!

    1. I almost said you could just take out the chicken and then I realized that there was still ham and that’s the major component of this sandwich. Oh my. Is the weekend here already? #tgif

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