Chicken Grilled Cheese

Make the best Chicken Grilled Cheese with shredded chicken, bacon, Colby Jack cheese, and buttery sourdough bread. Ready in just 10 minutes.

Prep Time5

Cook Time5

Total Time10

Servings:

Calories: 757kcal

2 tablespoons butter
¼ teaspoon Dijon mustard
½ teaspoon garlic powder
2 slices sourdough bread
½ cup Colby Jack cheese shredded, divided, reserve a pinch or two to sprinkle over the bacon
½ cup cooked shredded chicken rotisserie chicken, canned chicken or leftover
3 slices cooked crispy bacon

Heat a small nonstick skillet over medium heat before getting started.
In a small bowl, stir together the butter, Dijon mustard, and garlic powder until combined. Spread the mixture evenly over one side of each slice of bread.
Place one slice of bread, butter-side down, in the skillet. Top with most of the Colby Jack cheese and the shredded chicken.
Add the bacon and remaining pinch or two of cheese to help hold sandwich together. Place the second slice of bread on top, butter-side up, and cook for about 2 minutes, or until the bottom is golden brown.
Carefully flip the sandwich and gently press it with a spatula. Cook for another 2 minutes, or until the second side is golden brown and the cheese is fully melted. Remove from the skillet, slice in half, and serve immediately.

Start with quality ingredients: Freshly shredded cheese, crispy bacon, and leftover rotisserie or cooked chicken provide the best flavor and texture.
Cook low and slow: Use medium heat and butter the bread evenly so the sandwich becomes golden brown while the cheese melts completely.
Build it carefully: Don't overfill the sandwich, and use a little extra cheese to help hold everything together.
Finish like a pro: Gently press the sandwich while cooking, let it rest for a minute before slicing, and serve immediately for the best results.