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Grilled Ham, Chicken, and Gruyère Sandwiches

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 28 mins
Total time 28 mins

Serves 4 (serving size: 1 sandwich and 1/4 pear)


  • 2 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 ounces prosciutto, cut into 4 thin slices
  • 8 (3/4-ounce) slices sourdough bread
  • 4 teaspoons butter, softened and divided
  • 2 ounces Gruyère cheese, shredded (about 1/2 cup)
  • 2 tablespoons Dijon mustard
  • 2 cups arugula leaves
  • 3 tablespoons thinly sliced shallots
  • 2 teaspoons fresh lemon juice
  • 1 large red-skinned pear, sliced

Nutrition Information

  • calories 371
  • fat 11.5 g
  • satfat 6 g
  • monofat 3.3 g
  • polyfat 1.2 g
  • protein 31.9 g
  • carbohydrate 34.4 g
  • fiber 2.6 g
  • cholesterol 81 mg
  • iron 2.6 mg
  • sodium 750 mg
  • calcium 197 mg

How to Make It

  1. Split each chicken breast in half lengthwise to form 2 cutlets. Heat a large skillet over medium-high heat. Coat the pan with cooking spray. Sprinkle chicken evenly with pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan. Wrap 1 prosciutto slice around each chicken cutlet.

  2. Return pan to medium heat. Coat pan with cooking spray. Spread one side of each bread slice evenly with 1/2 teaspoon butter. Place 4 bread slices, buttered side down, in pan. Top each bread slice in pan with 2 tablespoons cheese; toast bread for 2 minutes or until underside is toasted and cheese melts. Remove the bread from pan. Recoat pan with cooking spray. Place the remaining 4 bread slices, buttered side down, in pan; toast 2 minutes or until toasted. Remove from pan.

  3. Top each cheese-topped bread slice with 1 chicken cutlet. Spread 1 1/2 teaspoons mustard over untoasted side of each remaining bread slice. Combine arugula, shallots, and juice in a bowl; toss. Divide mixture evenly among sandwiches; top each sandwich with 1 bread slice, mustard side down. Serve with pear slices.

  4. Beer Match: Try an amber ale like New Belgium Fat Tire ($50/bottle). The toasty malt and hoppy bitterness in these ales will complement the recipe's sweet pears and nutty cheese. --Gretchen Roberts