Chili Honey Chicken Grilled Cheese (Print)

Sweet-spicy shredded chicken and melty cheeses layered on buttery, crisp bread for a tasty sandwich.

# What You'll Need:

→ Chicken Mixture

01 - 2 cups cooked shredded chicken breast
02 - 2 tablespoons honey
03 - 2 tablespoons chili crisp, plus extra for serving
04 - 1 tablespoon soy sauce
05 - 1 teaspoon rice vinegar
06 - 1/4 teaspoon ground black pepper

→ Sandwich Components

07 - 8 slices sourdough or sturdy sandwich bread
08 - 2 cups shredded mozzarella cheese
09 - 1 cup shredded sharp cheddar cheese
10 - 4 tablespoons unsalted butter, softened
11 - 2 tablespoons mayonnaise (optional)

# Directions:

01 - In a medium bowl, combine shredded chicken, honey, chili crisp, soy sauce, rice vinegar, and black pepper. Stir well until evenly coated. Set aside.
02 - In a separate bowl, mix shredded mozzarella and sharp cheddar cheese together thoroughly.
03 - Lay out bread slices and spread a thin layer of softened butter on one side of each slice. Optionally, apply mayonnaise on the opposite side for added crispness.
04 - On the unbuttered side of half the bread slices, layer the cheese mixture, then the honey chili crisp chicken, and top with more cheese. Cover with the remaining bread slices, buttered sides facing outward.
05 - Heat a large skillet or griddle over medium heat. Cook sandwiches 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted.
06 - Remove sandwiches from skillet and let cool slightly. Slice and serve with extra chili crisp, if desired.

# Expert Advice:

01 -
  • The sweet-spicy chicken filling is so good you'll find yourself making extra just to eat it straight from the bowl.
  • It comes together faster than takeout, and tastes like you spent way more time than you actually did.
  • Every layer—crispy bread, melted cheese, tender chicken—works together like they were always meant to be a team.
02 -
  • Temperature matters more than you'd think—medium heat gives you brown bread without burned outsides before the cheese melts inside.
  • Don't skip the mayonnaise if you want real crispiness; it actually works, though a light hand is all you need.
03 -
  • Make the chicken mixture ahead and refrigerate it; the flavors actually deepen overnight, and you'll have one less thing to do when you're hungry.
  • If your chili crisp is too thin, drain some of the oil before mixing it with the chicken so the filling doesn't make your bread soggy.
Go Back