Chipotle Chicken Grilled Cheese Sandwich

Name: Chipotle Chicken Grilled Cheese Sandwich
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 boneless, skinless chicken breast cutlet; 1 teaspoon vegetable oil; Kosher salt and black pepper to taste; ¼ cup water; 1 canned chipotle chile in adobo sauce plus 1 teaspoon adobo sauce; ½ cup mayonnaise; ¼ teaspoon ground cumin; ¼ teaspoon dried dill; ¼ cup fresh cilantro, chopped; ½ medium onion, thinly sliced; 4 slices sandwich bread; 10-12 slices Emmi Le Gruyère cheese; 2 tablespoons butter, divided

Recipe GLPRb3ca83cc388d24

American

Main Course

30 min

1056 cal

Servings: 2

Stovetop

SNAP eligible

A gourmet grilled cheese sandwich featuring tender shredded chicken, caramelized onions, and smooth Le Gruyère cheese bound together with a smoky chipotle-mayo sauce. Griddled until the cheese melts and the bread turns golden and crispy.

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Ingredients

1 boneless, skinless chicken breast cutlet

1 teaspoon vegetable oil

Kosher salt and black pepper to taste

¼ cup water

1 canned chipotle chile in adobo sauce plus 1 teaspoon adobo sauce

½ cup mayonnaise

¼ teaspoon ground cumin

¼ teaspoon dried dill

¼ cup fresh cilantro, chopped

½ medium onion, thinly sliced

4 slices sandwich bread

10-12 slices Emmi Le Gruyère cheese

2 tablespoons butter, divided

Directions

Combine the canned chipotle chile with 1 teaspoon of adobo sauce, ½ cup mayonnaise, ¼ teaspoon cumin, ¼ teaspoon dill, and ¼ cup fresh cilantro in a blender or food processor. Blend until completely smooth, about 2-3 minutes. Transfer to a small bowl and refrigerate until ready to assemble.
Heat 1 teaspoon of oil in a medium skillet over medium-high heat. Season the chicken breast cutlet with kosher salt and black pepper on both sides.
Place the seasoned chicken in the hot skillet and cook for 2-3 minutes on the first side until golden brown. Flip and cook for another 2-3 minutes until the second side is golden.
Add ¼ cup water to the skillet, then reduce the heat to low and simmer for 5 minutes. Remove the cooked chicken to a plate and let cool slightly.
Once the chicken is cool enough to handle, shred it finely using two forks or your fingers.
To build the first sandwich, place 5-6 slices of Le Gruyère cheese on one slice of bread. Top with half of the shredded chicken, then half of the sliced onion.
Spread 2 teaspoons of the chipotle sauce over the chicken and onions, then layer another 5-6 slices of cheese on top. Place the second slice of bread on top to close the sandwich. Repeat to make the second sandwich.
Heat a griddle or skillet to medium heat. Add 1 teaspoon of butter to the griddle.
Place the first sandwich on the buttered griddle and cook for 2-3 minutes until the bottom is golden brown and crispy. Flip the sandwich carefully and add the remaining 1 teaspoon of butter to the griddle. Cook the second side for 2-3 minutes until golden and the cheese is fully melted. Repeat with the second sandwich.
Serve the grilled cheese sandwiches warm, optionally with extra chipotle sauce on the side for dipping.

Comments

Grocery List Plus Editorial Staff4.25

This sandwich builds on widely available ingredients—gruyère and chipotle in adobo are standard finds at Harris Teeter, Food Lion, and Kroger—but the 30-minute claim ignores the time to poach and shred the chicken, realistically landing closer to 45 minutes on a weeknight. The cost runs about $6–7 per serving once you account for gruyère at $8–10 per pound and quality chicken breast, making it a splurge for a lunch-for-two. It's a same-night dish that does not reheat well; the bread softens and the cheese breaks. The flavor payoff is genuine—layering chipotle mayo, fresh cilantro, and melted gruyère works—but this is a weekend project or a special occasion rather than a grab-and-go weeknight move.