Crispy Shallot Chicken Cheese (Print Version)

Tender chicken and crispy fried shallots meld with melted cheeses in a golden grilled 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 & Assembly

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

# How-To Steps:

01 - Combine shredded chicken, mayonnaise, Dijon mustard, salt, and pepper in a medium bowl; mix until evenly coated.
02 - Spread softened butter evenly on one side of each bread slice.
03 - Place four bread slices, butter side down, on a clean surface. Layer each with one slice sharp cheddar, a generous portion of the chicken mixture, 2 tablespoons crispy fried shallots, one slice mozzarella, and another slice of sharp cheddar.
04 - Top each prepared sandwich with the remaining bread slices, butter side facing up.
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, allow to rest for 1 to 2 minutes, then slice and serve immediately while hot.

# Expert Advice:

01 -
  • The crispy shallots elevate a classic into something worthy of a proper dinner, not just nostalgia.
  • Everything comes together in under thirty minutes, making it perfect for nights when you need something filling but not complicated.
  • One sandwich can feed you or stretch to four depending on your mood and appetite.
02 -
  • Medium heat is non-negotiable, because high heat will char your bread before the cheese melts, and you'll end up with a crunchy outside and a cold inside.
  • Crispy fried shallots lose their crispness quickly in moisture, so adding them at the very end of assembly before closing the sandwich makes the difference between texture and soggy disappointment.
03 -
  • Use a spatula, not tongs, because grilled cheese requires gentle pressure throughout cooking, and tongs have a way of poking holes in the bread right when you don't need them.
  • If your cheese isn't melting as fast as your bread is browning, cover the skillet with a lid for the last minute of cooking on each side, trapping the heat without adding more direct contact.
Go Back