Chicken Cordon Blue Panini
Elevate your sandwich game with this irresistible Chicken Cordon Bleu Panini, a perfect fusion of hearty, savory flavors and satisfying textures. Featuring tender, seasoned chicken breast slices layered with smoky ham, melty Swiss cheese, and a zesty Dijon-mayo spread, all tucked between crusty panini bread and grilled to golden perfection, this recipe delivers gourmet quality in just 35 minutes. A hint of paprika adds depth, while optional arugula lends a fresh, peppery kick. Great as a quick weeknight dinner or an indulgent lunch, this panini is rich, comforting, and packed with timeless chicken cordon bleu flavors—all conveniently pressed into a crispy sandwich.
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Recipe Information
Ingredients
- 2 pieces (boneless, skinless) Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 tablespoon Olive oil
- 2 whole loaves (or 4 sandwich-sized portions) Crusty panini bread
- 2 tablespoons Dijon mustard
- 2 tablespoons Mayonnaise
- 4 slices Ham
- 4 slices Swiss cheese
- 2 tablespoons (softened) Butter
- 0.5 cup Arugula (optional)
Instructions
Preheat a grill pan or panini press to medium-high heat.
Season the chicken breasts with salt, black pepper, and paprika on both sides.
Heat the olive oil in a skillet over medium heat. Cook the chicken breasts for 5-6 minutes per side, or until completely cooked through and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes, then slice into thin strips.
While the chicken is cooking, mix the Dijon mustard and mayonnaise together in a small bowl to create a creamy spread.
Cut the panini bread in half and spread a thin layer of the Dijon mayonnaise mixture on the inside of each half.
On the bottom slice of each sandwich, layer 1 slice of Swiss cheese, 1 slice of ham, a portion of the sliced chicken, and another slice of Swiss cheese. If using, add a small handful of arugula on top, then close the sandwich with the top slice of bread.
Lightly butter the outside of each sandwich on both the top and bottom.
Place the assembled sandwiches onto the preheated grill pan or panini press. Cook for 3-4 minutes per side (or according to your panini press instructions), until the outside is golden and crispy and the cheese is melted.
Remove the panini from the heat, let cool for 1-2 minutes, then slice in half diagonally and serve immediately.
Nutrition Facts
Calories |
3073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.2 g | 131% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 7998 mg | 348% | |
| Total Carbohydrate | 346.6 g | 126% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 19.4 g | ||
| Protein | 170.0 g | 340% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1317 mg | 101% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1882 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
