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This Sweet Chili Chicken Grilled Cheese Sandwich packs sweet heat juicy chicken and gooey cheese between crisp slices of bread for a flavor-loaded meal in minutes. Whenever I crave something comforting with a twist this sandwich delivers with every bite of melty cheese and zesty sweet chili sauce.
I first made this after a busy workday when I wanted something indulgent but quick. My family went nuts for the sweet chili kick and we have made it a regular ever since.
Ingredients
- Good bread such as sourdough or gluten free: adds crunch and holds up to the filling choose a sturdy slice
- Cheddar cheese: for sharp tang and melt select good quality block cheese for smoother texture
- Monterey jack cheese: brings creaminess look for a moist block for best melting
- Cooked chicken or orange chicken bulgogi: for protein and flavor use leftover roast chicken or marinated grilled chicken
- Sweet chili sauce: adds sticky sweetness and heat pick a brand with visible chili flakes for best punch
- Caramelized onion: boosts savory flavor slice onions evenly for even browning
- Toasted sesame seeds: deliver nutty crunch use freshly toasted for aroma
- Fresh basil: delivers herbal zing use leaves just torn for freshness
- Cilantro: brings a pop of citrusy green flavor pick leaves free from wilting
- Salted butter to grill the bread: ensures golden crispy texture let it warm to room temperature for easier spreading
Step-by-Step Instructions
- Prepare the Onions:
- Begin by heating oil in a skillet over medium high heat. Add sliced onions and cook them slowly for seven to ten minutes. Stir occasionally until they turn golden brown with sticky bits on the bottom. This process builds the sandwich’s deep flavor base.
- Assemble the Sandwich:
- Lay out two slices of bread. Butter one side of each slice fully all the way to the edges for extra crunch. On the unbuttered side of the first slice layer half of the shredded cheese. Add the caramelized onions on top. Next arrange the warm chicken over the onions then drizzle over the sweet chili sauce. Sprinkle with sesame seeds basil and cilantro and finish with the remaining cheese. Top with the second slice of bread buttered side out.
- Grill the Sandwich:
- Preheat a clean skillet over medium heat. Carefully transfer the assembled sandwich to the pan. Grill gently for about two to four minutes on the first side until golden brown. Flip and cook the other side until both are deeply golden and the cheese melts completely. Press down lightly with a spatula to help everything stick together. Remove and let it rest for a minute before slicing.
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The sweet chili sauce is my absolute favorite part of this sandwich. Its sticky heat pairs so unexpectedly well with the melty cheese. I will never forget how my youngest declared this was better than takeout the very first time we made it together
Storage Tips
If you need to save leftovers let the sandwich cool to room temperature before wrapping tightly in foil. Refrigerate for up to two days. Reheat on a skillet over low heat to keep the bread crisp and the cheese melty. Avoid microwaving to prevent soggy bread.
Ingredient Substitutions
Swap chicken for pulled pork or tofu for a twist. Mixing up the cheese goes a long way. Pepper jack will add extra zip. For a bread alternative try a hearty wrap or pita pocket and toast in a panini press.
Serving Suggestions
This sandwich is a meal on its own but pairs beautifully with a simple cucumber salad or a bowl of fresh fruit. Serve with kettle chips or sweet potato fries for an easy crowd-pleaser dinner.
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Cultural Context
The combination of flavors is inspired by Korean American fusion snack foods. Sweet chili sauce and bulgogi chicken bring in global influences that elevate a childhood classic grilled cheese to something unexpected.
Frequently Asked Questions About Recipes
- → Could I swap in other cheeses?
Totally, you can use provolone, mozzarella, or even pepper jack instead of cheddar and Monterey Jack if you're craving something new.
- → Which bread should I use for grilling?
Go for tougher breads like ciabatta or sourdough. They don’t get soggy and stay nice and crunchy.
- → Is this good if I’m eating gluten-free?
For sure! Just grab gluten-free bread and double-check if your chili sauce is gluten-free too.
- → Can I cook the chicken ahead?
You bet. Make your chicken the day before, then reheat it before building your sandwiches for easy prep.
- → Got any ideas for good sides?
This goes great with crunchy coleslaw, a fresh salad, or even roasted veggies if you want to round things out.
- → I like it spicy—how do I kick up the heat?
Just toss on some sliced jalapeños or squeeze sriracha on before grilling to spice things up.