Crispy Shallot Chicken Cheese (Print Version)

Juicy chicken meets crispy shallots and melted cheese in a warm, buttery toasted sandwich.

# What You'll Need:

→ 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 and Assembly

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

# How to Make It:

01 - In a medium bowl, combine shredded chicken, mayonnaise, Dijon mustard, salt, and freshly ground black pepper. Mix until evenly coated.
02 - Lay out all bread slices and spread softened butter on one side of each slice.
03 - Place four bread slices butter side down. On each, layer 1 slice sharp cheddar, a generous scoop of the chicken mixture, 2 tablespoons crispy fried shallots, 1 slice mozzarella, then another slice sharp cheddar.
04 - Top each with the remaining bread slices, butter side up, to form sandwiches.
05 - Heat a large skillet or griddle over medium heat. Cook sandwiches 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
06 - Remove sandwiches from heat and let them rest 1 to 2 minutes. Slice and serve warm.

# Expert Advice:

01 -
  • The textures alone make it unforgettable, crispy meets creamy meets chewy in every bite
  • It transforms leftover chicken into something that feels intentionally indulgent
  • Faster than delivery and infinitely more satisfying
02 -
  • Low and slow is better than rushing the heat, the cheese needs time to melt before the bread burns
  • Pressing gently helps everything meld together but do not flatten it like a panini, you want some fluffy texture
  • The crispy shallots lose their crunch if buried under wet ingredients, layer them between cheeses to preserve the texture
03 -
  • Layer cheese directly against both slices of bread, it acts as a seal preventing the bread from getting soggy from the chicken mixture
  • If the sandwich is browning too fast before the cheese melts, reduce heat to medium low and cover the pan for a minute
  • A thin layer of mayo on the outside instead of butter is a restaurant trick for extra crispy, golden bread
Go Back