Save The first time I made this sandwich, I was trying to use up leftover roast chicken from Sunday dinner. I had a jar of chili crisp someone had gifted me, sitting unopened in the pantry. The combination was accidental—honey for sweetness, chili crisp for heat, and I figured why not pile it onto grilled cheese? My roommate walked in, smelled the pan, and demanded one immediately. Now it is the most requested recipe in my house.
I served these at a small dinner last fall when friends dropped by unexpectedly. The kitchen filled with the smell of toasting bread and spicy honey. Everyone stood around the stove watching the sandwiches cook, asking what smelled so good. We ate them standing up, talking and laughing, cheese stretching everywhere. That night became a monthly tradition now.
Ingredients
- 2 cups cooked chicken breast, shredded: Rotisserie chicken works perfectly here, or use leftover roast chicken. The texture should be tender, not dry.
- 2 tablespoons honey: Use mild honey so it does not overpower the chili crisp. It creates a sticky glaze that clings to every shred of chicken.
- 2 tablespoons chili crisp: The crunchy oil-soaked bits are just as important as the heat. Do not skip them.
- 1 tablespoon soy sauce: Adds umami depth that balances the sweetness. Use low sodium if you are sensitive to salt.
- 1 teaspoon rice vinegar: A tiny acidity that cuts through the rich cheese and honey.
- 1/4 teaspoon black pepper: Freshly ground makes a difference. It adds a gentle warmth behind the chili heat.
- 8 slices sourdough bread: Sturdy bread holds up to the filling without getting soggy. Sourdoughs slight tang pairs beautifully with the spicy chicken.
- 2 cups mozzarella cheese: The melty glue that holds everything together. Shred it yourself for better texture.
- 1 cup sharp cheddar cheese: Adds bold flavor that mozzarella lacks. The sharpness cuts through the sweet honey.
- 4 tablespoons unsalted butter, softened: Spreadable butter ensures even coverage on every slice. Soft butter melts into the bread creating that golden crust.
- 2 tablespoons mayonnaise: The secret to restaurant style crunch. It has a higher smoke point than butter alone.
Instructions
- Season the chicken:
- Combine shredded chicken with honey, chili crisp, soy sauce, rice vinegar, and black pepper in a bowl. Mix until every piece is coated in the sticky, spicy glaze. Let it sit while you prep the bread so flavors meld together.
- Mix the cheeses:
- Blend mozzarella and cheddar in a separate bowl. The combination ensures perfect melt and bold flavor in every bite.
- Prep the bread:
- Spread softened butter on one side of each bread slice. Spread mayonnaise on the opposite side for the crispiest crust imaginable.
- Layer the sandwiches:
- On the unbuttered side, pile cheese first, then the spicy honey chicken, then more cheese. Top with another slice, buttered side out. The cheese on both sides helps glue everything together.
- Grill to perfection:
- Cook sandwiches in a skillet over medium heat for 3 to 4 minutes per side. Press gently with a spatula so the bread makes full contact with the pan. You want deep golden brown and cheese oozing out the sides.
- Rest and serve:
- Let sandwiches cool for 2 minutes before slicing. This keeps the cheese from running out immediately. Serve with extra chili crisp on the side.
Save My daughter now asks for this on her birthday instead of cake. That happened by accident one year when we were too busy to bake, and now it is a tradition. The best food memories are not always about fancy ingredients.
Make It Your Own
Swap Monterey Jack for mozzarella if you want more melt without the mild flavor. Smoked gouda adds a whole new dimension that pairs surprisingly well with the honey. Try provolone for a sharper bite.
Side Ideas
A crisp green salad with citrus vinaigrette cuts through the richness perfectly. Tomato soup is classic for a reason, but try a cold gazpacho in summer. Pickled vegetables on the side add brightness and crunch.
Meal Prep Tips
The honey chili chicken mixture keeps well in the refrigerator for up to three days. Make a double batch and you are halfway to dinner all week. The flavor actually gets better as it sits.
- Shred cheese from blocks instead of buying pre shredded for smoother melting
- Butter and mayonnaise the bread in advance, stack with wax paper between slices
- Reheat leftovers in a 350°F oven for 10 minutes to recrisp the bread
Save This sandwich started as a way to use leftovers and became something I make on purpose. The best recipes often happen that way.
Recipe FAQs
- → What bread works best for this sandwich?
Sourdough or any sturdy sandwich bread holds up well, providing a crisp exterior without becoming soggy.
- → Can I adjust the spice level?
Yes, add more chili crisp or include sliced jalapeños for extra heat, or reduce chili crisp to tone it down.
- → What cheeses are recommended?
A mix of mozzarella and sharp cheddar melts beautifully and adds depth; Monterey Jack or smoky cheeses also work well.
- → How can I make the sandwich extra crispy?
Spread a thin layer of mayonnaise on the bread’s outside or butter it generously before grilling.
- → Is rotisserie chicken a good substitute?
Absolutely, pre-cooked rotisserie chicken saves time and blends perfectly with the honey and chili crisp flavors.