Save The first time I made this sandwich, my kitchen smelled like a diner and my roommate wandered in with sleepy eyes, demanding to know what was happening. We ended up eating them standing at the counter because nobody wanted to wait for plates.
I started keeping a jar of crispy shallots in my pantry specifically for these nights when comfort food is the only thing that makes sense. Last Tuesday, after a particularly long day, I assembled two of these sandwiches and remembered exactly why they have become my go to dinner.
Ingredients
- 2 cups cooked chicken breast, shredded: Rotisserie chicken works perfectly here, or use leftover poached breast meat if you have it
- 1 tablespoon mayonnaise: This keeps the chicken mixture moist instead of dry and crumbly inside the sandwich
- 1 teaspoon Dijon mustard: Adds just enough sharpness to cut through all that rich cheese
- 1/4 teaspoon salt: Essential since the chicken itself might be underseasoned
- 1/4 teaspoon freshly ground black pepper: Freshly ground really does make a difference here
- 1/2 cup crispy fried shallots: The star ingredient that adds crunch and subtle sweetness throughout every bite
- 8 slices sharp cheddar cheese: Use good sharp cheddar because mild cheese will disappear under everything else
- 4 slices mozzarella cheese: This creates the incredible stretchy factor that makes grilled cheese so satisfying
- 8 slices sourdough or country bread: Sturdy bread that will hold up to all these fillings without getting soggy
- 4 tablespoons unsalted butter, softened: Softened butter spreads evenly so every square inch gets perfectly golden
Instructions
- Mix the chicken filling:
- In a medium bowl, combine the shredded chicken, mayonnaise, Dijon mustard, salt, and pepper until everything is evenly coated and no dry spots remain
- Prepare the bread:
- Lay out all your bread slices and spread butter on one side of each slice, making sure to cover the entire surface edge to edge
- Build the sandwiches:
- Place 4 slices butter side down and layer each with cheddar, chicken mixture, crispy shallots, mozzarella, and another cheddar slice
- Close them up:
- Top each sandwich with the remaining bread slices, butter side facing up, and press down gently to help everything settle
- Grill to perfection:
- Cook in a hot skillet over medium heat for 3 to 4 minutes per side, pressing gently with your spatula, until deeply golden and cheese is melting out the sides
- Rest and serve:
- Let the sandwiches rest for 1 to 2 minutes before slicing so the cheese sets slightly and does not all ooze out when you cut them
Save My sister called me last week to say these have officially replaced regular grilled cheese in her house. Her kids actually request them by name now.
Make It Your Own
Sometimes I add thin tomato slices when I want something fresh and acidic inside all that richness. Pickled jalapeños work surprisingly well too if you like heat with your comfort food.
The Bread Choice Matters
I learned the hard way that flimsy sandwich bread will turn into a soggy mess before it even hits the pan. Sourdough gives you structure and a slight tang that balances everything perfectly.
Serving Suggestions
A hot bowl of tomato soup alongside this sandwich turns dinner into an actual event instead of just something you ate. I also love it with a crisp green salad dressed with something acidic to cut through all the cheese.
- Cut sandwiches on the diagonal so you get that perfect triangular first bite
- Let the pan cool slightly between batches so the second batch does not cook faster than the first
- Keep finished sandwiches warm in a 200 degree oven while you finish the rest
Save These sandwiches have saved more weeknight dinners than I can count. Simple enough for a Tuesday but special enough to feel like you actually tried.
Kitchen Questions
- → What type of chicken works best for this sandwich?
Shredded cooked chicken breast, such as rotisserie or poached, is ideal for tender, juicy texture.
- → Can I use other breads besides sourdough?
Yes, country bread or any sturdy bread with a firm crust works well to hold the fillings.
- → How do I get the shallots crispy?
Use store-bought crispy fried shallots or fry thinly sliced shallots until golden brown and crisp.
- → Is it necessary to butter the bread before grilling?
Yes, buttering the bread ensures a golden, crispy exterior and prevents sticking during grilling.
- → Can I customize the flavors?
Absolutely, adding sliced tomato, pickles, or swapping cheeses can add unique flavor twists.