Conceptually, I love the idea of a chicken cordon bleu sandwich. I love chicken breast filet, I love the hell out of some ham, and Swiss —- while not the best cheese, necessarily — is still a fine cheese in most circumstances. But the strange thing is, I’m not entirely certain I’ve ever had a chicken cordon bleu sandwich that I actually loved. I guess you could even say that I’ve never had one that chicken cordon bleu my mind. (Ugh. Trust me. I’m as disappointed in myself as you are.)
Anyway, I’d had the original Arby’s iteration more than once in the past, mostly because it’s not something you see often on fast food menus, and I’m a sucker for uncommon menu items. (This is the same reason I can’t wait for Taco Bell’s Grilled Stuft Lobster Burrito, which isn’t a thing, but should be.) Arby’s original CCB was mostly a harmless proposition, but decidedly unspectacular each time. I guess I kept hoping it would get better, which I think is the definition of insanity or something.
Really, it was the chicken’s fault. Crunchy and dull, the quality paled in comparison to the restaurant’s other meats. Large chunks of “breading” hard enough to crack a molar; stringy ropes of flavorless chicken low on flavor but rich in disappointment.
That’s why I was excited to hear that BUTTERMILK entered the equation. Because really, aren’t all the best chickens buttermilked at some point?
Well, it still didn’t work.
It’s not that it was bad, really, it was just that it wasn’t good. The filet itself was bigger, juicier, and meatier than its heavily breaded predecessor, but there was a distinct lack of flavor. It was void of almost any discernible seasoning or spice. It simply existed as a big, hot chunk of meat, content to take up space between the “star top bun” which is, you know, a bun with a star shape cut into the top.
Not that the bun was bad. It also just…existed. It tasted fresh, though, and it was warm, so that was good. (I’ve often found buns to be a problem at my nearest Arby’s.)
The closest thing to a true star on this sandwich was actually what they refer to as “thinly sliced pit-smoked ham.” It was plentiful and, when removed from the totality of the sandwich, a decent balance of smoky and sweet.
There was a nice slice of Swiss cheese — real Swiss cheese, not the White American that fast food barons typically try to sell you — but it sorta got lost in the mix. The mayonnaise was appropriately applied and provided a bit of needed tang, trying in vain to make up for the tasteless chicken breast.
Sadly, it just wasn’t enough.
Overall, it doesn’t seem that buttermilk is bringing enough to the party on Arby’s new chicken sandwiches. And that’s a shame. I was really hoping I’d found the chicken cordon bleu of my dreams, but it’s pretty clear that my quest must continue. (Or I can, you know, just go to Chick-fil-A and get a consistently tasty chicken sandwich without the bells and whistles.)
(Nutrition Facts – 690 calories, 310 calories from fat, 35 grams of fat, 10 grams of saturated fat, 0 grams of trans fat, 110 milligrams of cholesterol, 2000 milligrams of sodium, 53 grams of carbohydrates, 1 grams of dietary fiber, 7 grams of sugar, and 41 grams of protein.)
Purchased Price: $5.69 (sandwich only)
Rating: 4 out of 10
Pros: Ham was inoffensive. It was served super-hot, but I mean, there’s no guarantee that yours will be.
Cons: Bland, flavorless buttermilk chicken. Uninspired. The whole thing felt a little like they were going through the motions. Oh, one of the least healthy options on the Arby’s menu in terms of calories from fat, saturated fat, cholesterol and sodium.