Crispy Shallot Chicken Cheese (Printable Version)

A flavorful grilled cheese with shredded chicken, crispy shallots, and melted cheddar and mozzarella cheese.

# 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

# Steps:

01 - In a medium bowl, combine shredded chicken, mayonnaise, Dijon mustard, salt, and black pepper. Stir until evenly mixed.
02 - Spread softened butter evenly on one side of each bread slice.
03 - Place 4 slices of bread butter-side down on a clean surface. Layer each with 1 slice cheddar, a generous portion of chicken mixture, 2 tablespoons crispy fried shallots, 1 slice mozzarella, and a final cheddar slice.
04 - Top each assembled 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 lightly, until bread is golden and cheese fully melted.
06 - Remove sandwiches from heat, let rest 1 to 2 minutes, then slice and serve warm.

# Expert Advice:

01 -
  • The crispy shallots stay crunchy even after grilling, giving you this amazing textural contrast that regular grilled cheese just doesn't have.
  • You actually feel full afterward because of the protein from the chicken, so it's not just indulgent, it's satisfying.
  • It comes together faster than ordering takeout, and tastes like you spent way more effort than you actually did.
02 -
  • Don't skip the resting step before cooking—room temperature bread butters more evenly and cooks more predictably than cold bread straight from the bag.
  • The shallots will stay crispy longer if you add them last, after the cheese layer but before closing the sandwich, so they're insulated but not steamed.
  • Medium heat is your friend here; high heat will brown the outside before the cheese inside has time to actually melt.
03 -
  • If your butter is too soft, it'll soak into the bread and burn before you get a crust; if it's too cold, it won't spread evenly—aim for the consistency of peanut butter.
  • A cast iron skillet or griddle holds heat more evenly than a regular pan, which means more consistent browning and fewer pale spots.
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