Crispy Shallot Chicken Cheese (Printable Version)

Juicy chicken, crispy shallots, and melted cheese layered in a golden grilled sandwich for a hearty meal.

# Ingredient List:

→ Chicken

01 - 2 cups cooked shredded chicken breast (rotisserie or poached)
02 - 1 tablespoon mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1/4 teaspoon salt
05 - 1/4 teaspoon freshly ground black pepper

→ Shallots

06 - 1/2 cup crispy fried shallots (store-bought or homemade)

→ Cheese

07 - 8 slices sharp cheddar cheese
08 - 4 slices mozzarella cheese

→ Bread & Assembly

09 - 8 slices sourdough or country-style bread
10 - 4 tablespoons unsalted butter, softened

# Directions:

01 - In a medium bowl, combine shredded chicken, mayonnaise, Dijon mustard, salt, and black pepper; mix thoroughly to coat evenly.
02 - Spread softened butter on one side of each bread slice evenly.
03 - Place 4 slices of bread, butter side down. Layer each with one slice cheddar, a generous portion of the chicken mixture, 2 tablespoons crispy fried shallots, one slice mozzarella, and another cheddar slice.
04 - Top each sandwich with remaining bread slices, butter side up, to close.
05 - Heat a large skillet or griddle over medium heat; cook sandwiches 3 to 4 minutes per side, pressing gently, until golden brown and cheese melts.
06 - Remove from heat, allow sandwiches to rest for 1 to 2 minutes, then slice and serve warm.

# Expert Tips:

01 -
  • The crunch of fried shallots against gooey cheese creates texture most grilled cheeses only dream about
  • Using cooked chicken means this comes together faster than delivery would arrive
  • The mustard mayonnaise mixture keeps the chicken moist while adding tangy depth
02 -
  • Low and slow heat prevents burning the bread before the cheese melts
  • Pressing gently with your spatula helps the cheese adhere to both bread slices
  • The crispy shallots lose their crunch if they touch wet ingredients too long, so layer them between cheese and chicken
03 -
  • Mayo mixed into the chicken prevents it from tasting dry or bland
  • The double cheese layer ensures coverage in every single bite
  • Room temperature butter spreads better than cold butter straight from the fridge
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