Crispy Shallot Chicken Cheese (Printable View)

Juicy chicken and crispy shallots layered with melted cheeses in a satisfying sandwich.

# 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

# How to Make It:

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

# Expert Tips:

01 -
  • The crispy fried shallots add a textural contrast that keeps every bite interesting, not just another melty bread situation.
  • You can make the chicken filling ahead of time, so assembly becomes the only thing standing between you and lunch.
  • It's impressive enough to serve guests but casual enough to eat standing over the sink on a weeknight.
02 -
  • The shallots need to go in right before you close the sandwich; if you add them too early, they start to soften and lose their crunch, which defeats the whole point.
  • Medium heat is not negotiable—too high and your bread burns before the cheese melts, too low and you end up with a rubbery, pale sandwich that takes forever.
03 -
  • Shredding your own rotisserie chicken by hand gives you better texture than using a food processor, which can turn it into paste if you're not careful.
  • If your butter is cold when you're spreading it, grate it on a box grater and let it sit for thirty seconds to soften slightly, which makes even coverage way easier.
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