Cordon Bleu Sandwich

by Ludo Lefebvre

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Contains Soy

Tree Nut Free

Peanut Free

Corn Free

Contains Pork

Crispy chicken schnitzel and smoky ham are stacked between toasted pan de mie, with tangy pickles on the side and a velvety Mornay sauce for dipping. This sandwich delivers all the flavor, texture, and cheesy comfort of classic cordon bleu—no knife and fork required.

Nutritional facts

Protein

48g

Carbs

72g

Calories

680kcal

Fat

21g

Ingredients

Sourdough Bread, Chicken Breast, Whole Milk, Smoked Ham, Pickles, Egg, Panko Breadcrumbs, Gruyere Cheese, All Purpose Flour, Canola and Olive Oil Blend, Butter, Parmesan Cheese, Sour Cream, Kosher Salt, White Pepper, Nutmeg, Black Pepper, Canola Oil

Contains milk, eggs, wheat, soybeans.

Reviews

3.3

Based on 7 reviews

This sandwich doesn’t work heated up in the microwave. I ruined the sandwich that way.

Vero · 12/14/25

this was good but it didnt knock my socks off. I wish the sauce was on the side, like the directions implied. It was a mess, it was all over the place in the container. Also, there was only 1 slice of ham and honesty, I forgot it was even there. The chicken would be better if it wasnt sliced. Just give me the whole breast unsliced. The bread was super soft. I liked that pickles. Im not sure if I would order this again, it needs improvements.

Kerianne · 12/12/25

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About Ludo Lefebvre

Chef Ludo Lefebvre is one of LA's most influential chefs, known for his inventive, refined cooking at Trois Mec, which was named Best New Restaurant (2013) and No.1 Restaurant in Los Angeles (2014, 2016) by LA Weekly, and earned its first Michelin star in 2019. In addition to Trois Mec, Lefebvre is the chef/owner of Petit Trois, with locations in Sherman Oaks and West Hollywood, and Ludo Bird at the Staples Center and Universal CityWalk in Hollywood. In December 2015, Lefebvre became a "knight" when he received the prestigious Chevalier de l'Ordre des Arts et des Lettres award from his home country of France. Lefebvre was named Best Chef in Los Angeles by LA Weekly in 2015 and one of the 50 Greatest Chefs in the World by Relais Châteaux. He was a James Beard semifinalist for Outstanding Chef (2020) and was also nominated for two James Beard awards in 2017, Best Chef: West and for his work on the TV program The Mind of a Chef. He is the author of two cookbooks, LudoBites: Recipes and Stories from the Pop-Up Restaurants of Ludo Lefebvre and Crave: The Feast of the Five Senses, which sold out and has been re-released as a10th anniversary limited edition.