I like this recipe because it’s quick, comforting, and endlessly customizable. The mayo-mustard spread gives just the right tang, while the melted cheddar cheese pulls everything together into one satisfying bite. Whether I use chicken, turkey, or even tuna, this sandwich always feels like a warm, familiar hug from my lunchbox days.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 slices of whole grain bread 4 slices of cheddar cheese 1/2 cup shredded cooked chicken (or your protein of choice) 1/4 cup mayonnaise 1 tablespoon Dijon mustard 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Salt and pepper to taste 2 tablespoons butter, softened Optional: lettuce and tomato slices for added crunch
Directions
In a small bowl, I mix the mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth.
I take two slices of bread and spread the sauce on both.
On one slice, I layer two slices of cheddar cheese, the shredded chicken, and, if I’m feeling fancy, a few lettuce and tomato slices.
I add another slice of cheese and top with the second piece of bread, sauce side down.
I spread softened butter on the outside of both bread slices.
I preheat a non-stick skillet or grill pan over medium heat.
I place the sandwich on the skillet and cook for about 3–4 minutes per side, pressing gently with a spatula until both sides are golden and the cheese is melted.
I remove it from the heat, let it rest for a minute, and then slice it in half before serving.
Servings and Timing
This recipe makes 2 servings. It takes about 10 minutes to prep and 15 minutes total to make, making it a perfect quick lunch or dinner.
Variations
Sometimes I swap the chicken for turkey, or even tuna for a different twist. I also like adding sliced pickles or caramelized onions for extra flavor. For a spicy kick, I mix a little hot sauce or chipotle powder into the mayo spread. If I want to make it vegetarian, I replace the meat with sautéed mushrooms or spinach.
Storage/Reheating
If I have leftovers, I wrap them in foil and refrigerate for up to 2 days. To reheat, I warm them in a skillet over medium-low heat until the bread is crisp again and the cheese melts. I avoid microwaving since it makes the bread soggy.
FAQs
Can I make this sandwich in a panini press?
Yes, I love using a panini press—it makes the bread extra crispy and evenly browned.
Can I use different cheese?
Absolutely! Swiss, provolone, or pepper jack all melt beautifully and give different flavors.
Can I make it dairy-free?
Yes, I use dairy-free butter and cheese alternatives.
How do I make the sandwich extra crispy?
I use a cast-iron skillet and press the sandwich slightly with a spatula while cooking.
Can I skip the mayo spread?
Yes, but I think it adds great flavor and moisture. You can replace it with hummus or pesto for a twist.
What sides go best with this sandwich?
I like serving it with carrot sticks, apple slices, or a small salad for a balanced meal.
Can I make this ahead of time?
I assemble it in advance and store it wrapped in the fridge, then grill it fresh when ready to eat.
Can I use white or sourdough bread instead?
Yes, any sturdy bread works well—just avoid very thin slices so they don’t tear.
Can I make this sandwich kid-friendly?
Definitely! I skip the Dijon mustard and use plain mayo or even a bit of ketchup for kids.
Conclusion
I love making this grilled school lunch sandwich melt because it brings together comfort, flavor, and nostalgia in one simple meal. The crispy golden crust, melted cheese, and creamy spread make it a true family favorite. For me, it’s the kind of recipe that never goes out of style—quick to prepare, easy to customize, and always satisfying.
