Chili Honey Chicken Grilled Cheese (Printable Version)

Sweet-spicy honey chili crisp chicken and melted cheese layered on crisp, buttery bread.

# Ingredient List:

→ Chicken Mixture

01 - 2 cups cooked chicken breast, shredded
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 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, for extra crispness)

# Step-by-Step Instructions:

01 - In a medium bowl, combine shredded chicken, honey, chili crisp, soy sauce, rice vinegar, and black pepper. Mix thoroughly until chicken is evenly coated. Set aside.
02 - In a separate bowl, blend mozzarella and sharp cheddar cheeses until evenly mixed.
03 - Arrange bread slices on a work surface. Spread a thin layer of softened butter on one side of each slice. Optionally, spread mayonnaise on the opposite side for added crispness.
04 - On the unbuttered side of half the bread slices, layer a generous amount of cheese mixture, followed by the honey chili crisp chicken, then top with more cheese. Cover with remaining bread slices, buttered side facing out.
05 - Heat a large skillet or griddle over medium heat. Place sandwiches in the skillet, working in batches if needed. Cook each side for 3 to 4 minutes, pressing gently with a spatula, until bread is golden brown and cheese is melted.
06 - Remove sandwiches from skillet, let cool slightly. Slice and serve with additional chili crisp if desired.

# Expert Advice:

01 -
  • Sweet honey and spicy chili crisp together create a flavor combination that tastes way more complicated than it actually is.
  • Ready in 25 minutes total, which means you can have something restaurant-quality on a weeknight without the stress.
  • The chicken stays juicy and flavorful while the bread gets impossibly crispy and golden on the outside.
02 -
  • The medium heat is critical—I learned this the hard way by turning up the flame and watching the exterior scorch while the cheese stayed cold in the middle.
  • Shredding the chicken by hand into roughly even pieces makes a real difference in texture; a food processor turns it into something that feels more like paste.
  • This filling is best made just before cooking because sitting too long releases moisture that can make your bread soggy.
03 -
  • Softening the butter at room temperature before you start means it spreads without tearing the bread, which prevents leaks and ensures even browning.
  • Pressing the sandwich gently in the pan as it cooks creates better contact between bread and heat, giving you a crispier crust without flattening the inside.
  • If you're cooking for a group, get your filling and cheese ready before you start cooking so you can work quickly and keep sandwiches hot while others finish.
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