Chicken cordon bleu sandwiches

Total Time
7 min
7 min
0 min
These hearty sandwiches utilize the reserved chicken rolls from our Chicken cordon bleu with arugula and grapes recipe. You could also use leftover chicken topped with melted Gruyère or Parmesan cheese for variation. Spread the mayonnaise and mustard over all four halves of the bread then top it with the spinach, roasted red pepper, and slices of chicken cordon bleu. You can serve these sandwiches at once. Or pack them for lunch—they keep well, wrapped in foil or plastic wrap, in the refrigerator for up to 24 hours. Serve with fresh fruit such apple slices or mixed melon for a well-rounded meal.


Chicken roll

2 slice(s), reserved chicken rolls from Chicken Cordon Bleu with Arugula and Grapes

Kaiser roll

2 item(s), sesame flavor

Reduced calorie mayonnaise

2 tsp

Dijon mustard

2 tsp


1 cup(s), fresh, baby leaves

Roasted red peppers (packed in water)

cup(s), or 1 jar, cut in half


  1. Cut the chicken rolls into 1/4-inch-thick pinwheel slices and set aside.
  2. Split the kaiser rolls in half horizontally. Spread the mayonnaise evenly over the bottom halves of each roll and spread the mustard evenly over the top halves of each roll.
  3. Arrange the chicken evenly on the bottom halves of the bread rolls. Top each evenly with the spinach and a red pepper half. Place the bread roll tops over the filling. Yields 1 sandwich per serving.