Save This sandwich started as a desperate fridge-cleaning experiment on a rainy Tuesday. I had leftover rotisserie chicken, a jar of chili crisp someone gifted me, and a serious grilled cheese craving. The first bite shocked me silent—sweet heat cutting through rich cheese, that crunch of toasted sourdough. Now my friends request it by name, and I keep extra chili crisp in the pantry just for this.
I made these for a game night last winter, and people literally stopped playing cards to hover over the kitchen. Someone asked for the recipe mid-chew, and another person went to the store for more ingredients the next day. The way the chili crisp aromatics hit the hot butter on the skillet—that alone is worth making it.
Ingredients
- Cooked chicken breast, shredded: Rotisserie works perfectly here, or poach your own breasts so they stay tender
- Chili crisp: The crunchy bits are just as important as the oil, so do not skip this ingredient
- Honey: Balances the heat and helps everything stick to the chicken
- Soy sauce: Adds just enough salt and umami to keep the sandwich from being too sweet
- Rice vinegar: Cuts through the rich cheese with a tiny sharp note
- Mozzarella cheese: This is your melt factor—shred it yourself for best results
- Sharp cheddar: Brings the tang and bold flavor to pair with the spicy chicken
- Sourdough bread: Sturdy enough to hold everything together and gets incredible crunch
- Butter: Softened butter spreads more evenly, so every square inch gets golden
- Mayonnaise: The secret to restaurant-style crispy bread, but totally optional
Instructions
- Make the spicy honey chicken:
- Toss the shredded chicken with honey, chili crisp, soy sauce, rice vinegar, and pepper until every piece is coated. Let it sit for a few minutes to really soak in those flavors.
- Prep your cheese blend:
- Mix the mozzarella and cheddar in a bowl so you can grab handfuls while assembling without stopping.
- Get your bread ready:
- Butter one side of each bread slice, and if you want next-level crunch, swipe a little mayo on the other side too.
- Build the sandwiches:
- Layer cheese, then that sticky spicy chicken, then more cheese on the unbuttered side. The cheese-on-both-sides trick acts as delicious glue.
- Grill to golden perfection:
- Cook them over medium heat for about 4 minutes per side, pressing gently so the bread makes even contact with the skillet.
- Rest and serve:
- Let the sandwiches cool for just a couple of minutes before slicing, otherwise the cheese will ooze out everywhere.
Save My sister claimed she did not like spicy food until she tried this sandwich. Now she keeps a jar of chili crisp in her bag for work lunches. Something about how the heat gets mellowed by honey and cheese makes it approachable even for heat-averse folks.
Cheese Choices
The mozzarella and cheddar combo is classic for a reason, but do not be afraid to experiment. Gruyère adds nuttiness that plays beautifully with chili crisp, and pepper jack kicks up the heat if you want to live dangerously.
Bread Matters
Sourdough is my go-to for structure and flavor, but a thick-cut white bread works too. Just avoid anything too soft or thin, because this sandwich needs to hold up to all that filling.
Make It Ahead
You can mix the spicy chicken up to two days ahead and store it in the fridge. The flavors actually get better as they sit, which makes sandwich assembly lightning fast when you are hungry.
- Warm the chicken slightly before assembling so the cheese melts evenly
- If the bread feels stale, toast it lightly in the oven before buttering
- These reheat surprisingly well in a 350°F oven for about 10 minutes
Save Hope these sandwiches find their way into your regular rotation. They are the kind of food that makes people feel taken care of.
Recipe FAQs
- → What kind of cheese blends best for this sandwich?
Mixing shredded mozzarella with sharp cheddar creates a melty yet flavorful combination, balancing creaminess with a slight tang.
- → How can I add extra heat to the chicken mixture?
Incorporate sliced jalapeños or a dash of hot sauce into the chicken mix for a more intense spicy kick.
- → Is there a way to make the bread extra crispy?
Spreading mayonnaise on the unbuttered side of the bread slices before grilling enhances crispness and adds a subtle tang.
- → Can I prepare the chicken in advance?
Yes, shredded chicken tossed in honey and chili crisp can be made ahead, allowing flavors to meld for even better taste.
- → What alternatives exist for the sourdough bread?
Any sturdy sandwich bread works well; options like ciabatta or artisan white bread can also hold fillings without becoming soggy.