Cheesy Green Chilli Chicken Sandwich

Ever thought your French toast could go savory, spicy, and downright irresistible?

Meet the Cheesy Green Chilli Chicken Sandwich—a bold riff on classic egg-soaked toast that’s loaded with tender chicken, melty cheeses, and a burst of green chili heat. Whether you’re craving a weekend brunch showstopper or a game-day crowd-pleaser, this sandwich has you covered.

Why You Need This Sandwich in Your Life

Creamy, Spicy Filling: Tender chicken meets cream cheese, mayo, and shredded cheese for an ultra-rich bite.
Golden Egg-Soaked Bread: Classic French toast technique creates a crisp exterior that cradles the cheesy chicken inside.
Easy Entertaining: Assemble ahead, then pan-fry in batches—perfect for feeding a crowd.
Flavor Bomb: Italian seasoning, garlic, and fresh basil add a Mediterranean twist.

Ingredient Breakdown:

Boneless Chicken: Sautéed with garlic, onion, and Italian herbs until juicy and golden.
Cream Cheese & Mayonnaise: Create a silky, tangy sauce that coats every chicken chunk.
Grated Cheese: Melts into the filling for that gooey, pull-apart factor.
Green Chilli & Coriander: Fresh heat and herbal brightness cut through the richness.
Egg & Milk Wash: Transforms bread into a golden, souffle-like shell.
Butter: Bastes the bread as it fries, adding color and flavor.

How to Make It

First, heat a drizzle of olive oil in your pan and toss in thinly sliced onions and garlic—listen for that sizzle. Add bite-sized chicken pieces, season with salt, pepper, and Italian seasoning, and sauté until there’s no pink left and the pan is almost dry. A handful of fresh basil leaves in the last minute adds a sweet-peppery note.

Next, toss your warm chicken into a bowl with chopped green chili, a generous handful of shredded cheese, cream cheese, mayonnaise, and fresh coriander leaves. Stir until every morsel of chicken is cloaked in that creamy, spicy goodness.

Now comes the fun part: whisk eggs with a splash of milk, salt, and pepper into a frothy wash. Heat a pat of butter in your pan. Spread the filling onto a slice of bread, top with another, then dip both sides into the egg wash. Lay the sandwich in the butter-sizzled pan and let it fry until golden on one side. Flip, baste with more butter, and press down gently so the filling warms through and the crust turns crisp.

Cut in half and serve immediately with spicy mayo or tomato ketchup and a side of crisp fries—because what’s better than dipping that melty center into ketchup?

💡Pro Tip: Rest your coated sandwiches for 2–3 minutes before frying. This helps the egg wash adhere and prevents the bread from falling apart in the pan.

https://www.youtube.com/watch?v=XvxHWEjXRq8

What Goes Along

Spicy Mayo Dip (mayo + sriracha + lemon)
Pickled Onions: Tangy crunch balances the richness
Fresh Slaw: Cabbage and carrot with a light vinaigrette

How to Serve

Arrange your golden-brown sandwiches on a wooden board, garnish with extra coriander, and place dipping bowls of sauces alongside. Encourage everyone to tear off a corner and dip into the creamy filling.

Packing & Make-Ahead

Prep Filling Ahead: Make the chicken-cheese mix up to a day before; store in the fridge.
Assemble & Hold: Build your sandwiches, wrap tightly, and refrigerate—fry just before serving for best texture.
Freezer Option: After coating in egg wash, flash-freeze assembled sandwiches on a tray, then transfer to bags. Fry straight from frozen—just add a minute or two to cooking time.

Party & Bulk Prep

Double or triple the recipe and cook in two pans simultaneously. Keep finished sandwiches warm in a 100 °C (200 °F) oven on a wire rack so they stay crisp. Set up a DIY sandwich station with fillings, egg wash, and butter-heated griddles—let guests fry their own!

Prep Time 25 mins

Cook Time 50 mins

Total Time 1 hr 15 mins

Cooking Method: Sauteing

Cuisine: Continental

Courses: Breakfast, Brunch, Lunch

Difficulty: Intermediate

Servings: 4

Calories: 480

Best Season: Suitable throughout the year

Dietary: High-Protein, Non-Vegetarian

Description

The Cheesy Green Chilli Chicken Sandwich is a rich, spicy, and savory twist on classic French toast, stuffed with a flavorful filling of sautéed chicken, creamy cheese, mayonnaise, and chopped green chillies. This golden, pan-fried sandwich is dipped in a seasoned egg-milk mixture before being toasted to perfection, making each bite crispy on the outside and irresistibly cheesy and juicy on the inside. With fresh herbs and bold seasoning, this sandwich is perfect as a hearty brunch, quick dinner, or a crowd-pleasing party snack. Serve hot with ketchup, spicy mayo, or fries for a complete, comforting meal.

Ingredients

For the chicken

1 tsp olive oil (set remaining aside)
1/2 onion (thinly sliced)
6 garlic cloves (thinly sliced)
500 g boneless chicken (cut into bite-sized pieces)
1 tsp salt
1 tsp black pepper
1 tsp Italian seasoning
a handful basil leaves

For the cheesy green chilli filling

1 bowl cooked chicken (from above)
1 green chilli (chopped)
1 cup grated cheese
1/2 cup cream cheese
2 tbsp mayonnaise
2 tbsp coriander leaves (chopped)

For the egg wash

2 eggs
2 tbsp milk (warm)
pinch of salt
pinch of pepper

For assembly and cooking

bread slices (as needed)
butter (as needed)

Instructions

Prep Work

1
Slice onions & garlic
Slice onion and garlic thinly and set aside.
2
Chop green chilliFinely chop the green chilli and keep aside.
3
Chop coriander leavesRoughly chop coriander leaves and set aside.
4
Grate cheeseGrate your cheese and transfer to a bowl.
5
Whisk egg washCrack eggs into a bowl, add warm milk, salt and pepper, then whisk until smooth.

Method

6
Sauté onions & garlic
Heat half the oil in a pan, add sliced onions and garlic, and sauté until fragrant.
7
Cook chickenAdd chicken pieces, cook until no pink remains and season with salt, pepper, and Italian seasoning. Cook the chicken till the water evaporates.
8
Add basilStir in basil leaves, cook briefly, then transfer chicken to a bowl and let it rest.
9
Mix cheesy fillingIn a large bowl, combine cooked chicken, chopped green chilli, grated cheese, cream cheese, mayonnaise and coriander leaves. Mix well.
10
Heat butterWarm remaining oil or butter in the pan over medium heat.
11
Assemble sandwichLay one slice of bread, spread filling evenly, and top with another slice.
12
Dip in egg washDip both sides of the sandwich in the egg mixture, letting excess drip off.
13
Pan-fry sandwichPlace the sandwich in the pan, brush the edges with butter, flip to cook both sides until golden and crisp. Cover briefly if needed.
14
Rest & sliceTransfer to a plate, let it rest a minute, then cut in halves.
15
ServeServe hot with tomato ketchup and fries on the side.