Save I stumbled on this combination during a lazy Sunday afternoon when I had leftover rotisserie chicken and a new jar of chili crisp I was dying to use. The sweet heat against melty cheese felt like discovering a secret language between flavors I had been speaking separately for years.
My roommate wandered into the kitchen when I was testing this and literally hovered over the skillet until I handed her a sandwich still too hot to eat. She burned her tongue and asked for seconds.
Ingredients
- 2 cups cooked chicken breast shredded: Rotisserie chicken works perfectly here and saves you so much time plus the seasoning adds depth
- 2 tablespoons honey: Use a mild honey so it does not fight with the chili crisp for attention
- 2 tablespoons chili crisp: The oil in the chili crisp is just as important as the crunchy bits do not drain it
- 1 tablespoon soy sauce: This adds a savory base that keeps the honey from becoming cloying
- 1 teaspoon rice vinegar: A tiny brightness that cuts through all that richness
- 1/4 teaspoon black pepper: Freshly cracked makes a genuine difference you can taste
- 8 slices sourdough bread: Sourdough holds up better than softer bread and adds a subtle tang
- 2 cups shredded mozzarella cheese: The melt factor here is unbeatable
- 1 cup shredded sharp cheddar cheese: This brings the adult cheese flavor forward
- 4 tablespoons unsalted butter softened: Soft butter spreads more evenly than cold butter on bread
- 2 tablespoons mayonnaise: The restaurant trick for golden exteriors that stay crisp longer
Instructions
- Coat the chicken in glory:
- Toss the shredded chicken with honey chili crisp soy sauce rice vinegar and pepper until every piece is dressed
- Make your cheese blend:
- Combine the mozzarella and cheddar in a bowl so you do not have to think about ratios while assembling
- Prep your bread canvas:
- Spread butter on one side of each slice then add mayo to the opposite side if you want next level crispness
- Build the masterpiece:
- Layer cheese first then the saucy chicken then more cheese on the unbuttered side so everything melts together
- Grill to perfection:
- Cook over medium heat for about 4 minutes per side pressing gently until golden and the cheese is oozing out the sides
Save This recipe became my go to when friends randomly text that they are coming over and I need something impressive but fast.
Make It Your Own
Swap in Monterey Jack if you want more mild drama or try pepper jack for extra heat that builds slowly
Bread Choices Matter
Sourdough is my ride or die but a sturdy country loaf or even Texas toast works if you want maximum indulgence
Serving Suggestions
A crisp white wine with citrus notes cuts through the richness beautifully or go with a cold lager that lets the flavors shine
- Let the sandwiches rest for two minutes before slicing so the cheese sets slightly
- Extra chili crisp on the side is never a bad idea for your spice loving guests
- Cut diagonally for the classic diner look that somehow makes everything taste better
Save Hope this finds its way into your regular lunch rotation because it sure has in mine.
Recipe FAQs
- → What type of bread works best?
Sturdy bread like sourdough holds up well, providing a crispy exterior and soft inside after grilling.
- → Can I adjust the spice level?
Yes, add sliced jalapeños or extra chili crisp to increase heat according to your taste.
- → Which cheeses complement the chicken filling?
A blend of shredded mozzarella and sharp cheddar gives a creamy, melty texture with a balanced flavor.
- → Is mayonnaise necessary for crispiness?
Mayonnaise is optional but adds a nice extra crisp layer when spread on the bread before grilling.
- → How should the chicken be prepared?
Use cooked, shredded chicken mixed with honey, chili crisp, soy sauce, rice vinegar, and pepper for flavor and moisture.
- → What are some good beverage pairings?
A crisp, citrusy white wine or a light lager complements the sandwich’s bold and rich flavors well.