Crispy Shallot Chicken Cheese (Print Version)

Juicy chicken, crispy shallots, and melted cheese come together for a flavorful grilled treat.

# What You'll Need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded (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

# Steps to Follow:

01 - Combine shredded chicken, mayonnaise, Dijon mustard, salt, and pepper in a medium bowl and mix until evenly coated.
02 - Spread softened butter on one side of each bread slice.
03 - Place 4 bread slices, butter side down, on a clean surface. Layer each with 1 slice of cheddar, a generous scoop of chicken mixture, 2 tablespoons of crispy fried shallots, 1 slice of mozzarella, and finish with another slice of cheddar.
04 - Top each sandwich with remaining bread slices, butter side 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, let rest for 1 to 2 minutes, then slice and serve warm.

# Additional Tips::

01 -
  • It tastes like you spent way more time than you actually did.
  • The crispy shallots add this unexpected crunch that makes it feel fancy without any fuss.
  • Everything comes together in under thirty minutes, no special skills required.
02 -
  • Don't skip the resting time between building and cooking—it brings everything to the same temperature so the cheese melts evenly.
  • If your shallots aren't actually crispy by the time you serve it, they've absorbed moisture and failed their mission; store them in an airtight container until the very last second.
03 -
  • Medium heat is your friend here—rushing it on high heat will burn the bread before the cheese melts, and the pan won't be forgiving.
  • If you have a panini press or even a heavy cast iron skillet, use it to gently press the sandwich as it cooks; you'll get an even, faster melt and better cheese distribution.
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