Crispy Shallot Chicken Cheese (Printable)

Juicy chicken and crispy fried shallots combine with melted cheese in a toasted sandwich.

# What you need:

→ 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

# Directions:

01 - In a medium bowl, combine shredded chicken, mayonnaise, Dijon mustard, salt, and black pepper. Mix until evenly coated.
02 - Lay out bread slices and spread butter on one side of each slice.
03 - Place 4 slices of bread, butter side down, on a clean surface. Layer each with one slice cheddar, a generous portion of chicken mixture, 2 tablespoons crispy fried shallots, one slice mozzarella, and a final slice of cheddar.
04 - Top each with remaining bread slices, butter side up, to form sandwiches.
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 melts.
06 - Remove sandwiches from pan, let rest 1 to 2 minutes, then slice and serve warm.

# Expert Advice:

01 -
  • The crispy shallots stay crunchy even after the cheese melts around them, creating this textural surprise in every bite.
  • It comes together in under 30 minutes but tastes like you fussed over it.
  • Works with rotisserie chicken from the store, so you can skip the cooking part and jump straight to the good stuff.
02 -
  • Don't use medium-high heat or you'll end up with a burnt crust and cold cheese in the middle—medium is genuinely the sweet spot here.
  • The mozzarella is key because sharp cheddar alone won't melt as smoothly; the combo of both gives you that perfect gooey texture while still tasting like actual cheese.
03 -
  • Use a spatula with some heft to it when flipping so you can support the sandwich properly and it doesn't fall apart mid-flip.
  • If your shallots are sitting in a sealed container and getting soft, you can crisp them back up in a dry skillet for about 30 seconds right before assembly.
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