Chili Crisp Honey Chicken Cheese (Printable version)

Sweet and spicy shredded chicken combined with melted cheese in buttery, crisp bread.

# What you 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 Assembly

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)

# How to Make It:

01 - Combine shredded chicken, honey, chili crisp, soy sauce, rice vinegar, and black pepper in a medium bowl. Mix thoroughly until chicken is evenly coated. Set aside.
02 - In a separate bowl, mix mozzarella and cheddar cheeses together evenly.
03 - Lay out bread slices. Spread a thin layer of softened butter on one side of each slice. Optionally, spread mayonnaise on the opposite side for added crispness.
04 - Place half the bread slices butter-side down. Layer cheese mixture, followed by the honey chili crisp chicken, then more cheese. Top with the remaining bread slices, butter-side facing out.
05 - Heat a large skillet or griddle over medium heat. Cook sandwiches for 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted.
06 - Remove sandwiches from the skillet. Allow to cool slightly. Slice and serve with extra chili crisp if desired.

# Expert Advice:

01 -
  • The chili crisp adds a genuine spark of heat and texture that makes every bite feel intentional, not accidental.
  • Honey and soy sauce together create this savory-sweet balance that tastes like you've been cooking all day when it takes barely 25 minutes.
  • Two cheeses mean you get both gooey comfort and sharp complexity in the same bite.
02 -
  • Medium heat is your friend here—too hot and the bread burns before the cheese melts, too low and you get a sad, soggy sandwich.
  • Don't skip the mayo on the interior if you want that restaurant-quality crisp; it's a small step that genuinely transforms the texture.
03 -
  • Make the chicken filling up to 2 hours ahead and keep it in the fridge; the flavors actually get more cohesive as they sit.
  • If you want more heat, layer thin jalapeño slices into the sandwich along with the chicken—they stay crisp even after cooking.
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