What is the best cheese type, and ham type, to use in chicken cordon bleu?

I use a regular Swiss, Gruyere or Emmenthal, cut in 1 x 1 inch sticks, so it melts but is still detectable, ham I like it sliced medium thick this to can get lost in the mix if to thin, get the deli to slice it slightly thicker so when you wrap it around the cheese it is alike little packet, I do the traditional 3 stage breading, some time I use the Japanese Panko crumbs, as chef we used white bread crumbs but the darken quicker than the regular and Panko, once I make them I freeze them, not solid but enough to set them, then the breading has a chance cook before the inside starts to melt, then finish them in the oven (325 d F) while getting all the rest of the meal ready and on the table, I would ask for Black Forest Ham or if you have European deli in town get a Polish or Czech double smoked ham.

Best Chicken Cordon Bleu

Swiss is traditional, type of ham is your choice. Try laying the ham down on the chicken first the the thin cheese cut narrower & a bit shorter than the ham& roll it tightly. Secure with a tooth pick & bake it seam side down.

I'd want thinly sliced Black Forest ham, thin since a few slices can be stacked and folded over the cheese. I've never really cared for Swiss, but provolone would work nicely. Havarti would be excellent although it does melt very easily so you'd really want to seal the chicken roll well.

I am with you on loving chicken. I have injected it with Creole Butter marinade and cooked it in out turkey fryer. But the other day, I tried this recipe and loved it. Take a whole chicken and put a whole lemon pierced several times with a fork and put the lemon into the chicken cavity. Then mix OJ and honey and pour over the chicken and cook on low in crock pot for 6-8 hours. It was delicious. Also, McCormick's makes a great Rotisserie seasoning that you can put on the chicken and bake.

Traditionally, Swiss cheese is used in chicken cordon bleu. The ham is up to you; any thin sliced, cooked ham will do.

Swiss, Gruyere, Monterey Jack, Mexican Asadero (may be my favorite, but it does melt quickly)

Ham - just get a quality deli ham

Parmesan cheese and honey ham.