This recipe for Award Winning Chipotle Chicken Grilled Cheese Sandwich brings big, smoky flavor to a classic comfort-food favorite. Think melty Emmi Le Gruyere, tender shredded chicken, quick-sautéed onions, and a creamy chipotle sauce that ties everything together. The outcome is crisp, golden bread layered with gooey cheese and spicy, tangy mayo-yogurt sauce—perfect for a weeknight dinner or a game-day feast.

Why you’ll love this sandwich

This sandwich is a mashup of familiar, satisfying elements and a few flavor-forward twists. Emmi Le Gruyere melts beautifully and gives a nutty richness that plays perfectly against smoky chipotle and bright cilantro in the sauce. Using shredded chicken makes the filling hearty without being heavy, while quick-caramelized onions add a sweet counterpoint. It’s approachable, quick to assemble, and scales easily if you’re feeding a crowd.

Ingredients

▢1 cup cooked chicken
▢10–12 slices of Emmi Le Gruyere
▢1/2 onion, sliced
▢2 tablespoon butter, divided
▢4 slices of bread
▢Shredded chicken
▢1 medium boneless chicken cutlet
▢1/4 cup water
▢1 teaspoon oil
▢salt and pepper to taste
Chipotle Sauce:
▢1 chipotle chile in adobo sauce plus 1 tsp. sauce, canned
▢1/2 cup mayonnaise
▢1/3 cup plain Greek yogurt
▢1/4 cup chopped cilantro
▢1/4 tsp. ground cumin
▢1/4 tsp. dried dill
▢Kosher salt, to taste

Notes on ingredients and prep

A few quick notes before we get cooking. The Emmi Le Gruyere is the star for melting; the slices should be thin enough to layer easily but generous enough to give you that oozy cheese pull. The recipe lists both a cooked chicken amount (1 cup cooked chicken and shredded chicken) and a raw component (1 medium boneless chicken cutlet plus water and oil). Follow the directions below to cook and shred the cutlet so you end up with the proper amount of shredded, cooked chicken for the sandwich. Keep the chipotle sauce slightly chilled while you prepare the other components so it retains its bright, creamy texture.

Step-by-step instructions

The directions below have been rewritten into clear, numbered steps. They keep the order and quantities from the ingredient list and make each action easy to follow.

Cook the chicken cutlet: Pat the 1 medium boneless chicken cutlet dry and season both sides lightly with salt and pepper. Heat 1 teaspoon oil in a medium skillet over medium-high heat. When the oil shimmers, add the cutlet and sear for 2–3 minutes per side until golden-brown.
Add water and finish cooking: Pour 1/4 cup water into the skillet with the seared cutlet. Reduce heat to low, cover the skillet, and steam for 6–8 minutes or until the internal temperature reaches 165°F and the cutlet is cooked through.
Shred the chicken: Transfer the cooked cutlet to a cutting board and allow it to rest for 2–3 minutes. Using two forks, shred the chicken into small pieces. Measure out 1 cup cooked shredded chicken for the sandwiches and reserve any extra for salads or tacos.
Make the chipotle sauce: In a small bowl combine 1 chipotle chile in adobo plus 1 teaspoon of adobo sauce (finely chopped), 1/2 cup mayonnaise, 1/3 cup plain Greek yogurt, 1/4 cup chopped cilantro, 1/4 teaspoon ground cumin, and 1/4 teaspoon dried dill. Stir until smooth and well combined. Taste and add kosher salt as needed. Set the sauce aside and refrigerate briefly if your kitchen is warm.
Sauté the onions: In a clean skillet over medium heat, melt 1 tablespoon of the 2 tablespoons of butter. Add the 1/2 sliced onion and a pinch of salt. Cook, stirring occasionally, for 6–8 minutes until the onion is softened and beginning to caramelize. If the pan gets too dry, add a teaspoon or two of water to prevent burning. Remove the onions from the skillet and set aside.
Assemble the sandwiches: Lay out the 4 slices of bread. Spread a generous layer of the chipotle sauce on one side of each slice. On two slices of bread, layer the shredded chicken evenly, then distribute the sautéed onions over the chicken. Top the chicken and onions with 5–6 slices of Emmi Le Gruyere on each sandwich base (for a total of 10–12 slices of cheese across both sandwiches). Close each sandwich with the remaining bread slices, sauce-side down.
Butter the bread and griddle: Heat the same skillet over medium-low heat. While it warms, spread the remaining 1 tablespoon butter evenly over the outer faces of each sandwich (the sides that will contact the skillet). Place the sandwiches in the skillet, butter-side down.
Grill the sandwiches: Cook the sandwiches for 3–4 minutes per side, pressing gently with a spatula, until the bread is golden-brown and the cheese has melted. If the bread is browning too quickly and the cheese has not melted, lower the heat to allow the interior to heat through without burning the crust.
Rest and slice: Remove the sandwiches from the skillet and let them rest on a cutting board for 1–2 minutes. This short rest helps the cheese set slightly so it won’t spill out when you slice. Using a sharp knife, cut each sandwich in half and serve immediately.

Serving suggestions

These grilled cheeses shine with a few simple sides: kettle-style potato chips, a crisp green salad with lemon vinaigrette, or a bowl of smoky tomato soup. If you like heat, serve extra chipotle sauce on the side. Garnish the sandwiches with a sprinkle of chopped cilantro for color and freshness.

Tips for success

Use medium-low heat when grilling. The outside should be golden without scorching while the inside gets time to melt.
Layer the cheese so it contacts both bread and filling; this helps everything meld together as it melts.
If you prefer an extra-crisp crust, grate a small amount of cheese onto the buttered exterior before placing the sandwich in the pan—this creates a lacy, golden edge.
Make the chipotle sauce ahead of time; it will taste even better after the flavors meld for 30 minutes in the fridge.

Make-ahead and storage

You can prepare the shredded chicken and the chipotle sauce up to three days in advance. Store both in airtight containers in the refrigerator. Assemble and grill the sandwiches just before serving for the best texture. Leftover grilled sandwiches can be wrapped and stored in the refrigerator for up to 2 days; reheat gently in a skillet over low heat or in an oven set to 350°F until warmed through and the cheese is soft again.

Frequently asked questions

Can I use rotisserie chicken? Yes—rotisserie chicken is a great shortcut. Measure 1 cup cooked shredded chicken and use it in place of the cooked cutlet.

What bread works best? Choose a sturdy, medium-thickness sandwich bread that crisps nicely without collapsing. Sourdough or a rustic white loaf slices work especially well.

Can I make this spicy or milder? Adjust the amount of chipotle chile and adobo sauce to taste. Remove the seeds from the chipotle for milder heat, or add a second chipotle for more kick.

Final thoughts

The Award Winning Chipotle Chicken Grilled Cheese Sandwich takes a familiar favorite and elevates it with balanced layers: the nutty Emmi Le Gruyere, the smoky-sweet caramelized onions, the savory shredded chicken, and a creamy, smoky chipotle sauce that brings everything together. It’s easy enough for a casual weeknight and special enough to serve when you want to impress without fuss. Give it a try the next time you’re craving something melty, flavorful, and unapologetically comforting.

Printable recipe (condensed)

Ingredients: 1 cup cooked chicken; 10–12 slices Emmi Le Gruyere; 1/2 onion, sliced; 2 tablespoon butter, divided; 4 slices bread; shredded chicken; 1 medium boneless chicken cutlet; 1/4 cup water; 1 teaspoon oil; salt and pepper; Chipotle Sauce: 1 chipotle chile in adobo plus 1 tsp. sauce (canned), 1/2 cup mayonnaise, 1/3 cup plain Greek yogurt, 1/4 cup chopped cilantro, 1/4 tsp. ground cumin, 1/4 tsp. dried dill, kosher salt to taste.

Instructions (short): 1) Sear and steam the cutlet in 1 tsp oil and 1/4 cup water; shred to equal 1 cup cooked chicken. 2) Mix all chipotle sauce ingredients and chill. 3) Sauté sliced onion in 1 tbsp butter until caramelized. 4) Spread sauce on bread, layer chicken, onions, and 5–6 slices cheese per sandwich, top with bread. 5) Butter outer sides, grill over medium-low 3–4 minutes per side until golden and cheese melts. Rest 1–2 minutes, slice, and serve.