Crispy Shallot Chicken Cheese (Printable)

Juicy chicken and crispy shallots combine with melted cheese for a satisfying grilled treat.

# What You 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:

01 - Combine shredded chicken, mayonnaise, Dijon mustard, salt, and black pepper in a medium bowl until evenly mixed.
02 - Spread softened butter on one side of each bread slice.
03 - Place 4 bread slices butter side down. Layer each with 1 slice cheddar, a generous scoop of the chicken mixture, 2 tablespoons crispy fried shallots, 1 slice mozzarella, and finish with another slice of cheddar.
04 - Top each with remaining bread slices, butter side up, to close the sandwiches.
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 is melted.
06 - Remove sandwiches from heat, let rest for 1 to 2 minutes, then slice and serve warm.

# Expert Tips:

01 -
  • The crispy shallots add a textural surprise that makes every bite interesting, not just melted and soft.
  • It comes together in 30 minutes start to finish, which means you can feed hungry people without a production.
  • The chicken keeps it substantial and satisfying without feeling heavy or one-dimensional.
02 -
  • If your pan is too hot, the bread blackens before the cheese melts—I learned this painfully more than once.
  • Cold butter spreads unevenly and creates bare patches; softening it for 10 minutes at room temperature makes all the difference.
03 -
  • If you're cooking for a crowd, prep all four sandwiches on a cutting board before any of them touch the pan—assembly line style means everyone gets fed at the same time.
  • Leftover crispy fried shallots go on salads, soups, and bowls; I buy two jars because I end up using them everywhere once I open that first jar.
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