Crispy Shallot Chicken Cheese (Print Version)

Juicy chicken and crispy shallots paired with sharp cheddar and mozzarella on buttery toasted bread.

# 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

# How to Make It:

01 - Combine shredded chicken, mayonnaise, Dijon mustard, salt, and pepper in a medium bowl; mix thoroughly.
02 - Spread softened butter evenly on one side of each bread slice.
03 - Place 4 bread slices, butter side down. Layer each with 1 slice cheddar, a generous portion of chicken mixture, 2 tablespoons fried shallots, 1 slice mozzarella, and another cheddar slice.
04 - Cover with remaining bread slices, butter side up, to close sandwiches.
05 - Heat a large skillet or griddle over medium heat and cook sandwiches 3 to 4 minutes per side, pressing gently, until golden and cheese is melted.
06 - Remove sandwiches from heat, let rest 1 to 2 minutes; slice and serve while hot.

# Additional Tips::

01 -
  • It elevates grilled cheese from nostalgic comfort food to something your friends will actually ask you to make again.
  • The whole thing comes together in 30 minutes, which means you can make it on a weeknight without guilt.
  • Those crispy shallots deliver a textural surprise that makes every bite feel intentional and luxurious.
02 -
  • Don't skip the rest period after cooking; rushing straight to eating means you'll lose all that melted cheese to the plate instead of your mouth.
  • If your chicken mixture seems dry, add another half teaspoon of mayo—it should feel slightly loose before you assemble, because the bread will absorb some of that moisture.
  • The crispy shallots stay crispy only if they hit the cheese while it's still melting; if you assemble too far ahead, they'll start to soften and lose their magic.
03 -
  • Make your chicken mixture ahead of time and refrigerate it; it actually tastes better the next day as the flavors meld together.
  • If your shallots absorb moisture and lose their crunch, crisp them up in a dry skillet for 30 seconds right before assembling—they'll come back to life.
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