Save to Pinterest It started as a way to use up leftover roast chicken from Sunday dinner, but this sandwich has since eclipsed the original meal in our house. I first threw it together on a rainy Tuesday when takeout felt like too much effort but a plain sandwich wasn't going to cut it. The crunch of fried shallots against gooey cheese was such a happy accident that I now keep a jar of crispy shallots in the pantry specifically for this recipe.
My partner came home early from work that first day and ended up eating two sandwiches straight from the cutting board, standing in the kitchen. Now whenever I mention crispy shallot chicken grilled cheese for dinner, there is an immediate and enthusiastic yes from everyone in the house.
Ingredients
- 2 cups cooked chicken breast, shredded: Rotisserie chicken works beautifully here, but leftover poached or roasted chicken is just as good, the key is shredding it so it distributes evenly through the sandwich
- 1 tablespoon mayonnaise: This binds the chicken mixture together without overwhelming it, trust me on this small amount, it keeps everything moist without making it taste like mayonnaise
- 1 teaspoon Dijon mustard: Adds just enough sharpness to cut through all that rich cheese, do not skip this
- ¼ teaspoon salt: Essential since the chicken is usually unseasoned
- ¼ teaspoon freshly ground black pepper: Freshly ground makes a noticeable difference here
- ½ cup crispy fried shallots: Store-bought is perfectly fine, look for them in the Asian food aisle, homemade ones are even better if you have the time
- 8 slices sharp cheddar cheese: Sharp cheddar brings the tangy backbone that balances everything else
- 4 slices mozzarella cheese: This is the secret to the incredible cheese pull, it melts into that perfect gooey consistency
- 8 slices sourdough or country bread: Something sturdy that can hold all these fillings without getting soggy
- 4 tablespoons unsalted butter, softened: Softened butter spreads more evenly, helping the bread achieve that golden crust without burning
Instructions
- Season the chicken:
- In a medium bowl, toss the shredded chicken with mayonnaise, Dijon, salt, and pepper until every piece is lightly coated.
- Prep the bread:
- Butter one side of each bread slice generously, this buttered side goes face down on the pan.
- Build the layers:
- On four unbuttered sides, layer one slice cheddar, a heap of the chicken mixture, a scattering of crispy shallots, a slice of mozzarella, and a final cheddar slice.
- Close them up:
- Top each sandwich with a remaining bread slice, butter side facing up, pressing down gently to compact slightly.
- Get the pan ready:
- Heat a large skillet or griddle over medium heat until a drop of water sizzles across the surface.
- Cook to golden perfection:
- Cook sandwiches for three to four minutes per side, pressing gently with a spatula, until deeply golden and cheese is oozing out the sides.
- Let them rest:
- Set on a cutting board for one to two minutes before slicing, this keeps the cheese from running everywhere.
Save to Pinterest We have since served these at Sunday lunch with tomato soup, packed them for picnics, and even made them for a comforting weeknight dinner when nobody has the energy to cook anything elaborate. Something about this combination feels like an upgrade to childhood favorites while keeping all the comfort intact.
Choosing the Right Bread
Sourdough is my go-to here because its tangy flavor and sturdy structure hold up beautifully under all those layers. Country bread, ciabatta, or even a hearty whole grain can work, just avoid anything too soft or delicate. The bread needs to support all that filling without turning into a soggy mess.
Cheese Selection Secrets
The cheddar and mozzarella combination is intentional, cheddar brings the bold flavor while mozzarella provides that incredible melt factor. Gruyère or provolone could replace the cheddar if you want something nuttier, but stick to a cheese that melts well. Pre-sliced cheese works perfectly fine here, though slicing your own from a block often gives you better coverage.
Make-Ahead Strategies
The chicken mixture can be made up to two days ahead and stored in the refrigerator, which makes assembling these sandwiches incredibly fast on busy nights. You can even assemble the sandwiches entirely a few hours before cooking, just wrap them tightly in plastic and keep them chilled. Cook them just before serving for that crispy exterior and molten interior.
- Use a cast iron skillet if you have one, it holds heat evenly and creates the best crust
- If the shallots are not crispy anymore, give them a quick toast in a dry pan before adding
- Cut sandwiches on the diagonal for easier eating and that classic diner look
Save to Pinterest There is something deeply satisfying about a sandwich that hits every texture and flavor note in one go, and this one has become a go-to whenever we need comfort food that still feels special.
Questions & Answers About This Recipe
- → What type of chicken works best?
Shredded rotisserie or poached chicken breast provides tender, juicy meat ideal for layering and flavor absorption.
- → How do I get shallots crispy?
Use store-bought crispy fried shallots or fry thinly sliced shallots in oil until golden and crunchy.
- → What bread is recommended?
Sourdough or country bread offers a sturdy, flavorful base that crisps well when grilled.
- → Can I add extra flavors?
Adding thin tomato slices or pickles enhances freshness and provides a complementary tangy contrast.
- → How to ensure cheese melts perfectly?
Cook sandwiches on medium heat pressing gently for 3–4 minutes each side to melt cheese evenly without burning bread.