Crispy Shallot Chicken Cheese (Printable)

A savory sandwich featuring juicy chicken, crispy shallots, and melted cheese on toasted bread.

# What You Need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded
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

→ 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 - Combine shredded chicken, mayonnaise, Dijon mustard, salt, and black pepper in a medium bowl. Mix until evenly combined.
02 - Spread softened butter evenly on one side of each bread slice.
03 - Place 4 bread slices butter-side down. Layer each with 1 slice cheddar, a generous portion 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 close sandwiches.
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 pan, allow to rest 1 to 2 minutes, then slice and serve while hot.

# Expert Advice:

01 -
  • The crispy shallots give you that addictive crunch that makes every bite feel special.
  • It comes together in under 30 minutes, which means lunch can taste fancy without stealing your whole afternoon.
  • Two cheeses melt into each other in a way that tastes way more complex than the ingredient list suggests.
02 -
  • Don't skimp on butter or press too hard—your goal is a crispy, golden exterior, not a pancake, and the gentle pressure lets the cheese melt while the bread toasts.
  • Use truly softened butter because cold butter tears bread and won't spread evenly, leaving some parts dry and others greasy.
  • The shallots lose their crunch fast once they're between layers of warm bread, so don't assemble too far ahead or they'll turn soft and sad.
03 -
  • Use a spatula to gently press the sandwich while cooking—this helps the cheese melt and the bread brown without squishing everything into a compressed brick.
  • If your skillet isn't large enough to cook all four sandwiches at once, cook them in batches on low heat and keep the finished ones wrapped loosely in foil so they stay warm and crispy.
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