Does anyone have any idea why a chicken cordon bleu is called that? I found a crapload of recipes, none of which contained bleu cheese, which I would have expected, though I saw everything else from gruyere to cheddar to provolone to some crap Emeril likes that I’ve never heard of. I looked it up on babelfish, which said that cordon bleu means cordon-bleu cook. Not satisfied I went nuts and looked up the words individually. I really go the extra mile here. So, I found that bleu means blue. Figuring that cordon must be some tautology referring to a french cook, I was stunned to discover that cordon actually translates to cord. More baffled than ever now, I dwell on my sandwich. It certainly had chicken. I think the cheese in this one (at Little Wing) was Gruyere. There was some ham, and it was grilled. Nothing blue about it. Nor was it corded, served with cords, and it didn’t contain cords of any kind. So, I’m looking for help. Thank you for your support.