Crispy Shallot Chicken Cheese (Printable)

A decadent grilled cheese with juicy chicken, crispy fried shallots, and melted sharp cheddar and mozzarella cheese.

# What You Need:

→ Chicken mixture

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 and assembly

09 - 8 slices sourdough or country bread
10 - 4 tablespoons unsalted butter, softened

# Steps:

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

# Expert Advice:

01 -
  • It tastes indulgent and craveable but comes together faster than you'd expect, making it perfect for weeknight wins.
  • The crispy shallots add a textural surprise that transforms a classic into something genuinely special.
  • One sandwich is filling enough to be dinner, but people always seem to want seconds.
02 -
  • Medium heat is your friend here—too high and the bread burns before the cheese melts, too low and you get soggy bread instead of a golden crust.
  • Those crispy shallots lose their crunch if they're layered and left to sit, so assemble just before cooking and keep them in the middle layers where they stay protected.
03 -
  • If you're making multiple sandwiches, cook them in batches rather than cramming them all into the pan at once—they brown more evenly and you stay in control.
  • Homemade crispy shallots will always outperform the store-bought version, and they take maybe ten minutes if you have a minute to try it.
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