Crispy Shallot Chicken Cheese (Printer-friendly)

Juicy chicken and crispy shallots layered with cheddar and mozzarella on buttery sourdough bread.

# 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 black pepper. Mix until uniformly coated.
02 - Spread softened butter on one side of each bread slice.
03 - Place four bread slices butter-side down. Layer each with one slice cheddar, a generous scoop of chicken mixture, 2 tablespoons crispy fried shallots, one slice mozzarella, then another slice of cheddar.
04 - Top each assembly with remaining bread slices, butter side up, to complete 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 fully melted.
06 - Remove sandwiches from heat, let rest 1 to 2 minutes, then slice and serve immediately.

# Expert Suggestions:

01 -
  • That textural contrast between creamy melted cheese and crispy fried shallots is genuinely addictive.
  • It comes together faster than you'd expect, yet tastes like you spent actual time in the kitchen.
  • Rotisserie chicken does all the heavy lifting, so you can focus on the magic of the assembly.
02 -
  • If your shallots are already stored in an airtight container, they'll stay crispy throughout the cooking process—add them after the sandwich is mostly assembled but before you close it, not before, or they'll lose their crunch to the moisture.
  • Medium heat is your friend here; too high and your bread will burn before the cheese melts, too low and you'll end up with pale, soft bread that misses the point entirely.
03 -
  • If your cheese isn't melting evenly, tent the sandwich lightly with foil after you flip it, letting residual heat finish the job without burning the bread further.
  • Slice diagonally—it's a small thing, but it makes the sandwich feel more intentional and, somehow, taste better.
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