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homemade Award Winning Chipotle Chicken Grilled Cheese Sandwich photo

Award Winning Chipotle Chicken Grilled Cheese Sandwich

A smoky chipotle mayo, shredded chicken, caramelized onions, and Gruyère make this grilled cheese unforgettable.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings

Equipment

  • Skillet or griddle
  • small heavy-duty pan
  • Blender or Food Processor
  • Mixing Bowl
  • Spatula
  • Two forks for shredding

Ingredients
  

  • 1 cup cooked chicken shredded; see below
  • 10-12 slices Emmi Le Gruyère
  • 1/2 medium onion sliced
  • 2 tablespoons butter divided
  • 4 slices bread
  • 1 medium boneless chicken cutlet
  • 1/4 cup water
  • 1 teaspoon oil
  • salt and pepper to taste
  • 1 chipotle chile in adobo plus 1 tsp adobo sauce, from canned chipotle
  • 1/2 cup mayonnaise
  • 1/3 cup plain Greek yogurt
  • 1/4 cup cilantro chopped
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried dill
  • Kosher salt to taste

Instructions
 

  • Make the chipotle sauce by combining the chipotle chile and 1 tsp adobo sauce, mayonnaise, Greek yogurt, chopped cilantro, ground cumin, and dried dill in a blender or food processor; puree until smooth, about 2–3 minutes. Refrigerate until serving.
  • Caramelize the onion: heat a small skillet over medium, add 1 tablespoon butter and the sliced onion, and cook gently, stirring occasionally, until soft and deep golden, about 15 minutes. Set aside.
  • Cook the chicken cutlet: heat a small heavy-duty pan over medium-high with 1 teaspoon oil. Season the cutlet with salt and pepper and cook 2–3 minutes per side until golden.
  • Add 1/4 cup water to the pan, reduce heat to low, and simmer the cutlet for 5 minutes. Remove to a bowl and let cool slightly, then shred the chicken with two forks until you have about 1 cup.
  • Assemble sandwiches: spread an even layer of Gruyère on two slices of bread. Top each with the shredded chicken and some caramelized onions, drizzle about 2 teaspoons chipotle sauce over the chicken, then add another layer of cheese and close with the remaining bread slices.
  • Heat a griddle or skillet over medium and add the remaining 1 tablespoon butter. Place a sandwich on the griddle and cook 2–3 minutes per side, pressing gently, until the bread is golden and the cheese is melted. Repeat with the second sandwich and serve warm.

Notes

  • Use pre-cooked shredded chicken to save time.
  • Adjust chipotle to taste for more or less heat.
  • Caramelize onions slowly for best flavor.
  • Use a heavy skillet for even browning.