Description
This Chicken Garlic Sandwich is crispy, buttery, and ultra-cheesy—stuffed with shredded chicken and melted mozzarella/provolone, ready fast in a skillet.
Ingredients
Scale
Sandwich Filling
- 4 slices sourdough bread (thick cut)
- 1½ cups shredded cooked chicken (rotisserie works great)
- 1½ cups mozzarella/provolone cheese (shredded mix)
- 1 tbsp mayonnaise (optional)
- Pinch of black pepper
Garlic Herb Butter
- 3 tbsp unsalted butter (softened)
- 2 cloves garlic (minced)
- 1 tbsp fresh parsley (chopped)
- 1 tbsp parmesan cheese (grated)
Instructions
- In a small bowl, mix butter, garlic, parsley, and parmesan to make the garlic herb butter.
- In another bowl, toss shredded chicken with mayonnaise (if using) and black pepper.
- Spread garlic butter on one side of each bread slice.
- Flip bread so buttered sides face down. On the unbuttered side, layer: half the cheese → chicken → remaining cheese.
- Top with the remaining bread slices (buttered side facing up).
- Heat a skillet over medium-low. Cook sandwiches 3–4 minutes per side until deep golden and cheese is fully melted. Cover the pan for the first 1–2 minutes to help the cheese melt.
- Slice and serve warm.
Notes
- Medium-low heat is the secret: it melts the cheese before the bread gets too dark.
- No mayo? Totally fine—your chicken will still be tasty.
- Reheat leftovers in a skillet or air fryer to bring back the crunch.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Lunch / Dinner
- Method: Skillet / Pan-toasted
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 700 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 150 mg