Pin It I threw this together on a rainy Tuesday when takeout felt like too much effort but I wanted something that felt special. The combination of sweet honey and spicy chili crisp tangled with melted cheese became an instant obsession in my kitchen.
I made these for my sister last winter when she was visiting and she literally stopped mid sentence at first bite. Now every time she visits she asks if were having that spicy honey chicken sandwich again.
Ingredients
- 2 cups cooked chicken breast shredded: Rotisserie chicken works beautifully here and saves time but leftover roasted chicken has even more flavor
- 2 tablespoons honey: This is what balances the heat and creates those gorgeous caramelized spots on the bread
- 2 tablespoons chili crisp: The brand with crunchy bits is best because texture matters dont be shy with extra for serving
- 1 tablespoon soy sauce: Adds just enough umami to ground the sweet and spicy notes
- 1 teaspoon rice vinegar: Cuts through the richness and keeps everything bright
- 1/4 teaspoon black pepper: Freshly cracked makes a noticeable difference
- 8 slices sourdough bread: A sturdy bread that can hold up to the filling without getting soggy
- 2 cups shredded mozzarella: The melt factor here is incredible it stretches beautifully
- 1 cup shredded sharp cheddar: Brings the bold flavor punch that mild cheese cant deliver
- 4 tablespoons unsalted butter softened: Room temperature spreads easily and creates the most even golden crust
- 2 tablespoons mayonnaise: Optional but honestly game changing for extra crunch and flavor
Instructions
- Season the chicken:
- Toss the shredded chicken with honey chili crisp soy sauce vinegar and pepper until every piece is glistening and coated. Let it sit for about 5 minutes while you prep everything else so the flavors really sink in.
- Mix your cheeses:
- Combine mozzarella and cheddar in a bowl so each sandwich gets the perfect ratio of melt to flavor.
- Prep the bread:
- Spread butter on one side of each slice then if youre feeling adventurous swipe a little mayo on the other side thatll face the filling.
- Build your masterpiece:
- Layer cheese mixture first then that gorgeous coated chicken then more cheese on the unbuttered side of half the bread slices. Top with remaining slices butter side out like youre tucking everything in for a cozy nap.
- Get that golden crust:
- Cook in a skillet over medium heat for about 4 minutes per side. Press gently with your spatula and listen for the sizzle when the cheese starts melting against the pan.
- Rest and serve:
- Let the sandwiches cool for just 2 minutes before slicing so the cheese sets slightly and doesnt pull out completely. Serve with extra chili crisp on the side for the brave souls.
Pin It My roommate walked in while I was photographing these and immediately asked for one before I could even get a proper shot. Thats when I knew this wasnt just a recipe it was a house favorite.
Making It Your Own
Ive tried swapping in Monterey Jack when I was out of cheddar and its good but it definitely loses that sharp bite. Sometimes I add thin sliced jalapeños inside the sandwich instead of extra chili crisp on top for heat thats woven through every bite.
What To Serve Alongside
A simple green salad with citrus dressing cuts through the richness perfectly. Or go full comfort mode with tomato soup honestly both ways are valid depending on your mood.
Meal Prep Wisdom
You can mix and season the chicken up to two days ahead and keep it in the fridge. The flavors actually develop more and get better overnight which is rare for meal prep.
- Butter the bread right before cooking not ahead or it gets soggy
- If packing for lunch wrap in foil and reheat in a toaster oven not the microwave
- These reheat surprisingly well at 350F for about 8 minutes
Pin It Hope these become a regular in your sandwich rotation like they have in mine.
Recipe FAQs
- → How do I make the chicken mixture?
Combine shredded cooked chicken with honey, chili crisp, soy sauce, rice vinegar, and black pepper. Mix until fully coated to balance sweet, spicy, and savory notes.
- → Which cheeses work best in this sandwich?
Mozzarella and sharp cheddar blend well for a creamy, melty texture with a bit of tang. Monterey Jack or smoky cheeses are great alternatives for variation.
- → Can I add extra heat to the filling?
Yes, incorporating sliced jalapeños or a splash of hot sauce into the chicken mix intensifies the spice level without overpowering the other flavors.
- → What type of bread is recommended?
Sturdy sourdough or similarly robust sandwich bread holds up well during grilling and provides a crisp, buttery exterior.
- → Any tips for getting the sandwich crispy?
Spread softened butter on the outside of the bread slices before grilling and optionally spread mayonnaise inside for extra crispness. Press gently while cooking for even browning.
- → Can this be prepared ahead of time?
Yes, prepare the chicken mixture in advance and assemble sandwiches shortly before grilling to maintain freshness and maximize flavor.