Photo: Jennifer Causey; Styling: Lindsey Lower
Yield
Serves 4 (serving size: 1 sandwich)

The flavors of classic cordon bleu translate delectably as a raveworthy grilled cheese. Serve with a side of wilted spinach or a salad.

How to Make It

Step 1

Heat a nonstick skillet over medium heat. Add oil to pan. Arrange 4 bread slices in pan. Layer cheese, prosciutto, and chicken over slices.

Step 2

Combine sour cream and mustard in a bowl; spread over remaining 4 slices. Top sandwiches in pan with bread slices, sour cream side down.

Step 3

Cook 3 minutes. Turn over; cook 2 to 3 minutes. Transfer to a cutting board. Spread butter evenly over tops of sandwiches; sprinkle evenly with thyme.

Ratings & Reviews

3 1/2 stars

Whygal
December 09, 2017
Mixed reviews at our house.  I did use sharp cheddar in place of the gruyere because that is what I had on hand.  I also used my panini press and thus left out the oil and butter.  And because I saved fat and calories there, I used mayo as substitute for the sour cream.  I think next time I'll just get some thin sliced ham from the deli and skip the prosciutto which was very salty.

Solid sandwich

Jean
March 02, 2016
I would make this again for sure. I would sub mayonnaise for the sour cream, and depending on the thickness of your prosciutto be a bit more generous with it. I did this on a homemade honey whole wheat bread. Good hit all around. Fast easy supper with some leftover roasted chicken. 

Great Panini

ChefHawoh
March 27, 2016
Excellent sandwich--I mad it exactly as written but cooked it my panini press rather than in a skillet.  I served it with Trader Joe's zucchini fries--a great Friday night meal!

Sounded great...

daneanp
April 22, 2016
But was not.   We used our panini press as well.  Only substitution was deli ham for the prosciutto.  The sandwich was bland and I saw no way to better it. Will not make again.