Name: Vegan Cordon Bleu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: Vegan Chicken:; 4 Gardein Chick’n Scallopini, thawed; Vegan Cheese:; 2 slices vegan Swiss cheese (such as Daiya), cut in half; Coating:; 3 tablespoons vegan mayonnaise; 2 tablespoons Dijon mustard; Breading:; 1 cup Just Egg; 1/2 cup Panko breadcrumbs; Oil spray; Sauce on the Side:; Vegan mayo; Dijon mustard

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I layer Gardein Chick’n Scallopini with melty vegan swiss cheese, coat it in a tangy mayo–Dijon mixture and crispy Panko breading, then bake it until golden and crisp. It’s a satisfying, dairy-free spin on a classic comfort dish.

Vegan Cordon Bleu

Why You’ll Love This Recipe

I love how this recipe keeps things simple and fully plant-based without sacrificing flavor. It’s easy enough for a weeknight but special enough for guests, and I always look forward to that first crunchy bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Vegan Chicken:
- 4 Gardein Chick’n Scallopini (thawed)
Vegan Cheese:
- 2 slices of vegan Swiss cheese (such as Daiya), cut in half
Coating:
- 3 tablespoons vegan mayonnaise
- 2 tablespoons Dijon mustard
Breading:
- 1 cup Just Egg
- ½ cup Panko breadcrumbs
- Oil spray
Sauce on the side:
- Vegan mayo
- Dijon mustard

Directions

I thaw the chick’n overnight in the fridge. Once thawed, I preheat the oven to 370°F. I place a half-slice of vegan Swiss cheese on one piece of chick’n and top it with another to create a sandwich. In a small bowl, I mix the vegan mayo and Dijon mustard, then brush it over both sides of each chick’n sandwich. I dip the sandwiches into Just Egg, coat them in Panko breadcrumbs, and arrange them on a baking sheet. A quick spritz of oil on top helps them crisp up in the oven. I bake them for 20 minutes, flip carefully, then bake for another 15 minutes until golden. I serve them hot with extra mayo–Dijon sauce on the side.

Servings and timing

This recipe serves 2 and takes 45 minutes total—15 minutes to prep and 30 minutes to bake.

Variations

I sometimes add a second type of vegan cheese for extra richness.
For a herbed flavor, I mix dried basil or oregano into the breadcrumb coating.
When I’m craving spice, I blend in a little hot sauce or chili flakes into the mayo mixture.
I’ve also baked these in an air fryer at 375°F for 20–25 minutes for an even crispier texture.
Sometimes I serve it with a creamy vegan mushroom sauce instead of mustard sauce for a twist.

Storage/reheating

I store leftovers in the fridge for up to 3 days in an airtight container. When I reheat, I use the oven or air fryer to keep that crispy texture. Microwaving works, but it softens the coating. If needed, I add a tiny bit of oil or sauce when reheating to freshen the flavor.

FAQs

Can I make this without cheese too?

Yes—when I want a lighter version, I skip the cheese and still enjoy the crispy texture and bold flavors from the coating and dipping sauce.

What’s the best vegan cheese for this recipe?

I usually use vegan Swiss like Daiya for its meltability, but any creamy, mild vegan cheese will work well.

Do I need to use toothpicks to hold it together?

Sometimes I do if the chick’n pieces won’t stay aligned, but I’ve found gentle pressure and good breading usually do the trick.

Can I use something other than Just Egg?

Yes—I’ve used a mixture of plant milk and a little flour or flax egg as a binder for the breadcrumbs in a pinch.

How do I get the crispiest coating?

I make sure to fully coat the sandwich in mayo mixture and Panko, and lightly spray it with oil before baking. Flipping halfway ensures both sides crisp evenly.

Is this recipe gluten-free?

It can be—just make sure to use gluten-free Panko and check that your vegan chick’n and cheese are certified gluten-free.

Can I freeze these before or after baking?

Yes—I prefer freezing them before baking. I assemble, bread, and flash-freeze them, then bake from frozen with an extra 5–10 minutes in the oven.

Can I prep this ahead for a dinner party?

Absolutely. I assemble and bread the chick’n sandwiches ahead, then refrigerate until I’m ready to bake.

What can I serve with this dish?

I like serving it with roasted vegetables, mashed potatoes, or a crisp side salad. It also goes well with pasta or garlic green beans.

Can I reheat this in a microwave?

I can, but it softens the crust. If I want to keep it crispy, I stick to the oven or air fryer.

Conclusion

This vegan Cordon Bleu checks all the boxes—crunchy outside, creamy inside, and packed with flavor. It’s a dish I come back to whenever I want comfort food with a little elegance, and it never fails to impress. Whether I serve it for a casual night in or a dinner guest, I know it’ll be a hit every time.