Crispy Shallot Chicken Cheese (Printable)

Juicy chicken and crispy fried shallots layered with melted cheese on buttery toasted bread.

# Required Ingredients:

→ 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

# Preparation Steps:

01 - In a medium bowl, combine shredded chicken, mayonnaise, Dijon mustard, salt, and black pepper. Stir until fully blended.
02 - Spread softened butter evenly on one side of each bread slice.
03 - Arrange 4 bread slices butter side down. Layer each with one slice cheddar cheese, a generous portion of chicken mixture, 2 tablespoons crispy fried shallots, one slice mozzarella cheese, and another slice cheddar cheese.
04 - Cover with remaining bread slices, butter side up, completing each sandwich.
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 1 to 2 minutes, then slice and serve warm.

# Expert Suggestions:

01 -
  • It feels fancy enough for guests but takes just 30 minutes from craving to crispy golden finish.
  • Those crispy fried shallots give you a textural surprise every bite that regular grilled cheese could never match.
  • The combination of sharp cheddar and mozzarella creates this complex, melty richness that tastes like you actually know what you're doing.
02 -
  • If your shallots lose their crispness during cooking, layer them on after the sandwich comes off the pan instead of baking them in. They'll stay crispy and provide that textural contrast that makes the whole thing work.
  • Medium heat is your friend here. High heat will burn the outside before the cheese melts inside, and then you've wasted good bread and cheese. Patience wins.
  • The type of bread matters more than you think. Soft sandwich bread will get soggy, while thick artisan bread stands up to the butter and the filling without falling apart.
03 -
  • Make your chicken mixture ahead of time and store it in the fridge. Assembly becomes almost meditative when you're just layering pre-prepped components.
  • If your fried shallots came from a jar, give them a quick toss in a dry pan before using them to restore some crispness. They'll seem renewed.
  • Use a spatula with a thin edge and move with confidence when flipping. Hesitation is what causes the layers to shift around.
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