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Close-up shot of two golden-brown vegan Cordon Bleu sandwiches on a white plate, their crispy crust highlighted, served alongside a small glass bowl of creamy dipping sauce, over the white marble cooktop.

Vegan Cordon Bleu Recipe

This vegan take on a classic dish features Gardein Chick’n, vegan ham, and swiss cheese, breaded and baked to crispy perfection. Serve with a tangy mayo-Dijon sauce for extra flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine vegan
Servings 2
Calories 582 kcal

Equipment

  • Baking sheet
  • Small Bowl
  • Toothpicks (optional)
  • Oven

Ingredients
  

Vegan Chicken

  • 4 Gardein's Chick'n Scallopini Gardein
  • 4 slices of ham Tofurky
  • 2 slices vegan swiss cheese cut in half (Daiya)

Coating

  • 3 tablespoons of vegan mayonnaise
  • 2 tablespoons of Dijon mustard

Breading

  • 1 cup of Just egg
  • ½ cup of Panko breadcrumbs
  • Oil spray

Sauce on the side

  • Vegan mayo
  • Dijon mustard

Instructions
 

  • Thaw the chick’n in the fridge overnight.
    Close-up shot of four perfectly thawed Gardein Chick’n Scallopini pieces neatly arranged on a glass plate, their lightly golden texture visible, placed over the pristine white marble cooktop.
  • Preheat the oven to 370°F.
  • Layer vegan ham and swiss cheese on a piece of chick’n, then top with another chick’n to create a sandwich.
    Close-up shot of a neatly formed sandwich, where a second Gardein Chick’n Scallopini piece rests gently atop the layered ham and cheese, edges perfectly aligned, over the white marble cooktop.
  • In a small bowl, mix vegan mayo and Dijon mustard.
    Close-up shot of a small glass bowl containing a silky smooth mixture of vegan mayo and Dijon mustard, swirled into a light yellow creamy texture, over the white marble cooktop.
  • Brush the mixture onto both sides of the chick’n.
    Close-up shot of the creamy mayo-mustard mixture evenly spread over the surface of the assembled vegan Chick’n sandwich, glistening under soft light, over the white marble cooktop.
  • Dip each side of the chick’n into Just Egg.
    Close-up shot of the coated vegan Chick’n sandwich fully submerged in a glass bowl filled with rich, golden Just Egg, the liquid clinging to its surface, over the white marble cooktop.
  • Then roll in Panko breadcrumbs.
    Close-up shot of the coated vegan Chick’n sandwich rolled through a bowl of crisp, golden Panko breadcrumbs, completely covering it in a perfectly even layer, over the white marble cooktop.
  • Place on a prepared baking sheet, securing with toothpicks if necessary, and lightly spray with cooking oil.
    Close-up shot of four breaded vegan Chick’n sandwiches neatly placed on a parchment-lined baking sheet, their golden crust glistening under a light oil spray, over the white marble cooktop.
  • Bake for 20 minutes, flip, and bake for an additional 15 minutes, or until golden brown.
    Close-up shot of the baking sheet with breaded vegan Chick’n sandwiches inside the oven, their golden crust crisping as steam rises, over the white marble cooktop.
  • Serve hot with additional sauce on the side.
    Close-up shot of two golden-brown vegan Cordon Bleu sandwiches on a white plate, their crispy crust highlighted, served alongside a small glass bowl of creamy dipping sauce, over the white marble cooktop.