Crispy Shallot Chicken Cheese (Print Version)

Juicy chicken, crispy fried shallots, and melted cheese layered for a satisfying grilled sandwich.

# Ingredient List:

→ 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-style bread
10 - 4 tablespoons unsalted butter, softened

# Recipe Steps:

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

# Expert Suggestions:

01 -
  • The crispy fried shallots add a textural contrast that makes your taste buds sit up and pay attention, transforming an ordinary grilled cheese into something crave-worthy.
  • It comes together in 30 minutes flat, which means you can have comfort food on the table faster than you'd expect.
  • Two kinds of cheese means layers of flavor that actually taste different from each other, creating depth instead of just melted sameness.
02 -
  • Do not skip the resting period after cooking; cutting into the sandwich immediately means you lose all that melted cheese to the plate instead of having it cling to every bite.
  • The heat needs to be medium, not medium-high; too much fire and your bread burns before the cheese fully melts, leaving you with a crispy outside and cold insides.
  • Layer the shallots in the actual middle of the cheese stack, not on top, so they stay protected from the heat and maintain their crunch through serving.
03 -
  • Keep your butter softened but not melted before you start; room temperature butter spreads like a dream and browns evenly without burning.
  • The crispy shallots are the difference between a good grilled cheese and one people ask you to make again, so don't cheap out on them or skip them.
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