Chicken Cordon Bleu Panini

 Everything wonderful about Chicken Cordon Bleu but pressed into a crispy panini, this sandwich makes for a great lunch or dinner!
Course Main Course
Cuisine American
Keyword chicken cordon bleu sandwich, chicken panini
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 sandwiches
Calories 565kcal


  • 1 lb chicken cutlets
  • 1/2 cup flour
  • 1 egg
  • 1 cup panko breadcrumbs
  • salt and pepper
  • olive oil for frying
  • 4 ciabatta rolls or other bread
  • butter for spreading
  • coarse dijon mustard for spreading
  • 1/4 lb thinly sliced swiss cheese
  • 1/4 lb sliced deli ham


  • Preheat your panini press to high.
  • In preparation for breading the chicken, place the flour, egg, and panko each in a separate dish. A shallow bowl works best here. Use a fork to whisk the egg slightly. Now take each chicken cutlet, season it with salt and pepper, and then coat it in flour, egg, and panko, in that order. Set aside.
  • Heat a few tablespoons of olive oil in a medium skillet and add the chicken. The chicken will need about 4 minutes per side and should be golden brown and crispy on each side when ready. Once the chicken is cooked through, remove from the pan and set aside.
  • To make the panini, take the ciabatta rolls and slice them in half lengthwise. Butter the top and bottom of each roll. Next spread a little mustard on the bottom half of each roll. Layer on the cheese and ham by placing a slice of cheese on both the bottom and top pieces, and a piece of ham on just the bottom. Next, place a piece of chicken on the bottom half of each sandwich. Top the sandwiches and move to the panini press.
  • Pressing down on the panini press, grill until the sandwiches are golden brown and the cheese is melted, about five minutes. The sandwiches are now ready to enjoy!


Calories: 565kcal | Carbohydrates: 50g | Protein: 47g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 157mg | Sodium: 922mg | Potassium: 583mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6.6% | Vitamin C: 1.6% | Calcium: 26.4% | Iron: 13.1%