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Crispy Chicken Cordon Bleu Sandwich with House Aioli inspired by Brigham's
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Inspired by Brigham's

Crispy Chicken Cordon Bleu Sandwich with House Aioli

Main Course
This hearty sandwich features a crispy fried chicken breast topped with thinly sliced ham and melted Swiss cheese, all served on a toasted roll with garlic herb aioli. The technique of butterflying and pounding the chicken ensures even cooking, while the three-step breading process creates an exceptionally crisp exterior without the need for deep frying.
Prep Time 20 mins
Cook Time 15 mins
Inactive Time 10 mins
Total Time 45 mins
Servings 4

Ingredients

  • 2 large Boneless, skinless chicken breasts (About 8 oz each)
  • 1/2 cup All-purpose flour (For dredging)
  • 2 large Eggs (Beaten)
  • 1 cup Panko breadcrumbs
  • 1 tsp Garlic powder (Divided)
  • 1 tsp Onion powder
  • 1/2 tsp Paprika
  • 1 tsp Salt (Divided)
  • 1/2 tsp Black pepper (Divided)
  • 1/4 cup Vegetable oil (For frying)
  • 8 slices Deli ham (Thinly sliced)
  • 4 slices Swiss cheese
  • 4 whole Hamburger rolls (Brioche or potato rolls preferred)
  • 2 tbsp Butter (For toasting rolls)
  • 1/2 cup Mayonnaise (For aioli)
  • 1 clove Fresh garlic (Finely minced or grated)
  • 2 tsp Dijon mustard (For aioli)
  • 1 tsp Lemon juice (Fresh)
  • 1 tbsp Fresh herbs (Chopped parsley, dill, or chives)
  • 4 leaves Green leaf lettuce (Washed and dried)
  • 1 medium Tomato (Sliced)
  • 4 whole Pickle spears (For serving)
  • 4 oz Potato chips (For serving)

Tools You'll Need

  • Meat mallet
  • Plastic wrap
  • Three shallow dishes for breading
  • Large skillet with lid
  • Wire rack and baking sheet
  • Small bowl for aioli
  • Sharp knife
  • Cutting board
  • Instant-read thermometer (optional)

Chef's Tip

For extra-crispy chicken, let the breaded cutlets rest in the refrigerator for 15-20 minutes before frying. This allows the breading to set and adhere better to the chicken. Also, don't press down on the cutlets while they're cooking – this squeezes out moisture and can make them dry.

Instructions

  1. Prepare the chicken: Butterfly each chicken breast by slicing horizontally almost all the way through, then opening like a book. Place between plastic wrap and pound to even 1/4-inch thickness. Cut each piece in half to make 4 portions.
  2. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. Set up breading station: Place flour in one shallow dish. In a second dish, beat eggs. In a third dish, combine panko, 1/2 teaspoon garlic powder, onion powder, paprika, and remaining salt and pepper.
  4. Dredge each chicken piece in flour, shaking off excess, then dip in beaten egg, and finally coat with seasoned panko, pressing gently to adhere.
  5. If time allows, place breaded chicken on a wire rack set over a baking sheet and refrigerate for 15 minutes to set the coating.
  6. Make the aioli: In a small bowl, combine mayonnaise, minced garlic, Dijon mustard, lemon juice, fresh herbs, and remaining 1/2 teaspoon garlic powder. Mix well and refrigerate until ready to use.
  7. Cook the chicken: Heat vegetable oil in a large skillet over medium-high heat. When oil is shimmering, add chicken cutlets and cook until golden brown and crisp, about 3-4 minutes per side, or until internal temperature reaches 165°F. Work in batches if needed to avoid overcrowding.
  8. Top each cutlet with 2 slices of ham and 1 slice of Swiss cheese. Cover skillet with lid or foil for 1 minute to help cheese melt.
  9. Toast the rolls: Spread butter on the cut sides of rolls and toast in a separate skillet or under the broiler until golden.
  10. Assemble sandwiches: Spread aioli on both halves of the toasted rolls. Place lettuce and tomato on bottom half, top with chicken cutlet (with ham and cheese), and cover with top half of roll.
  11. Serve immediately with pickle spears and potato chips.

Plating

Place the assembled sandwich on one side of a plate, cutting in half diagonally if desired to display the layers. Add a pickle spear alongside the sandwich and a small pile of potato chips on the other side of the plate. Optionally, secure each sandwich half with a decorative pick to hold the layers together and enhance presentation.

Storage & Reheating

The breaded chicken cutlets can be prepared in advance and refrigerated for up to 24 hours before cooking. The garlic herb aioli can be stored in an airtight container in the refrigerator for up to 3 days. Assembled sandwiches are best enjoyed immediately but can be wrapped tightly and refrigerated for up to 4 hours. The bread may soften over time.

About This Recipe

This Crispy Chicken Cordon Bleu Sandwich is inspired by the popular menu item served at Brigham's restaurants throughout Massachusetts. The traditional chicken cordon bleu is reimagined in sandwich form, maintaining the classic combination of chicken, ham, and Swiss cheese. The addition of a homemade garlic herb aioli elevates this sandwich beyond the restaurant version while keeping the nostalgic appeal of this beloved comfort food.

How did it turn out?

We'd love to hear about your experience making this recipe!