It is 6pm. You are tired. Dinner needs to happen fast. This chipotle chicken grilled cheese is the cozy meal you deserve tonight.
It brings smoky heat and melty cheese together perfectly. This recipe turns a simple sandwich into something special. It is the ultimate comfort food for a chilly evening.
Why You’ll Love This Recipe
This recipe is a winner because it feels fancy but stays simple. You get restaurant-quality flavor right in your own kitchen. It is perfect for busy weeknights when you want something satisfying.
The smoky chipotle aioli adds a kick that everyone loves. Plus, it uses basic ingredients you might already have. Your family will keep asking for this one!
Simple Method
Making this sandwich is easier than you think. You will start by caramelizing some sweet onions. Then, you mix a quick smoky sauce for the chicken. Layer everything on thick sourdough and grill until golden. Even a beginner cook can master this crispy masterpiece.
Ingredients You’ll Need
These simple ingredients create a sandwich that tastes like it came from a cafe.
- 2 cups cooked shredded chicken breast
- 4 slices thick-cut sourdough bread
- 1/4 cup mayonnaise
- 1 tbsp adobo sauce from canned chipotle peppers
- 1 tsp minced chipotle pepper
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 small yellow onion, thinly sliced
- 2 tbsp unsalted butter, softened
- 1 tbsp olive oil
- 0.25 tsp salt
- 0.25 tsp ground black pepper
Step-by-Step
- Heat olive oil in a skillet over medium heat and sauté sliced onions until caramelized, approximately 12 minutes.
- In a small bowl, whisk together mayonnaise, adobo sauce, and minced chipotle pepper to create the chipotle aioli.
- In a separate bowl, toss the shredded chicken with half of the chipotle aioli, salt, and pepper.
- Spread softened butter on one side of each sourdough bread slice.
- Place two slices of bread, butter-side down, on a room-temperature griddle or skillet.
- Spread the remaining chipotle aioli on the upward-facing side of the bread slices.
- Layer sharp cheddar cheese, the chipotle chicken mixture, caramelized onions, Monterey Jack cheese, and the remaining bread slices with the butter-side facing up.
- Turn heat to medium-low and grill until the bottom bread is golden brown and crispy, approximately 4 minutes.
- Carefully flip the sandwiches and grill the second side until the cheese is fully melted and the bread is toasted, approximately 3-4 minutes.
- Remove from heat, allow to rest for 60 seconds to set the cheese, and serve.
Best Ways to Enjoy It
Serve this sandwich warm with a side of creamy tomato soup. It also pairs beautifully with a fresh garden salad. For a fun twist, add some crunchy sweet potato fries. Set the table and enjoy this cozy dinner with your family.
Storage & Reheating
Keep leftovers in an airtight container in the fridge. They will stay fresh for up to two days. To reheat, use a skillet over medium-low heat. This keeps the sourdough bread nice and crispy. Avoid the microwave so the bread doesn’t get soggy. Make the onions ahead to save even more time.
Recipe Tips
- Use a heavy skillet for even browning.
- Don’t skip the caramelized onions for sweetness.
- Swap sourdough for thick white bread if needed.
- Prepare the aioli a day early for better flavor.
- Add a handful of fresh spinach for extra greens.
- Press the sandwich lightly with a spatula while grilling.
- For a holiday twist, use leftover turkey instead of chicken.
Ways to Switch It Up
- Use leftover rotisserie chicken to save prep time.
- Try pepper jack cheese for an extra spicy kick.
- Substitute honey for a milder, sweeter aioli profile.
Common Questions
Can I make this ahead of time?
You can prep the chicken and onions a day early. This makes the final assembly very fast for dinner. Store them separately in the fridge until you are ready.
Is this sandwich very spicy?
It has a nice smoky warmth but isn’t too hot. You can reduce the chipotle pepper if you prefer it milder. The cheese helps balance the heat perfectly.
What is the best bread to use?
Sourdough is the best because it holds up to the fillings. It gets perfectly crispy and golden in the pan. Any thick-cut artisan bread will work well too.
I hope this smoky sandwich brings a little joy to your weeknight. It is the ultimate way to warm up on a chilly evening. Give it a try tonight!
— Lidia
Award Winning Chipotle Chicken Grilled Cheese Sandwich
Ingredients
- 2 cups cooked shredded chicken breast
- 4 slices thick -cut sourdough bread
- 1/4 cup mayonnais e
- 1 tbsp adobo sauce from canned chipotle peppers
- 1 tsp minced chipotle pepper
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 small yellow onion, thinly sliced
- 2 tbsp unsalted butter, softened
- 1 tbsp olive oil
- 0.25 tsp sal t
- 0.25 tsp ground black pepper
Instructions
- Heat olive oil in a skillet over medium heat and sauté sliced onions until caramelized, approximately 12 minutes.
- In a small bowl, whisk together mayonnaise, adobo sauce, and minced chipotle pepper to create the chipotle aioli.
- In a separate bowl, toss the shredded chicken with half of the chipotle aioli, salt, and pepper.
- Spread softened butter on one side of each sourdough bread slice.
- Place two slices of bread, butter-side down, on a room-temperature griddle or skillet.
- Spread the remaining chipotle aioli on the upward-facing side of the bread slices.
- Layer sharp cheddar cheese, the chipotle chicken mixture, caramelized onions, Monterey Jack cheese, and the remaining bread slices with the butter-side facing up.
- Turn heat to medium-low and grill until the bottom bread is golden brown and crispy, approximately 4 minutes.
- Carefully flip the sandwiches and grill the second side until the cheese is fully melted and the bread is toasted, approximately 3-4 minutes.
- Remove from heat, allow to rest for 60 seconds to set the cheese, and serve.
