Why have the usual burger when you can have cheesy chicken rolls? This is so easy to prepare and the result is amazing. I use mayonnaise and spice it up with a little mustard. Also the chicken can be both grilled and on the bbq making it ideal as a main dish all year round.
Cheesy Chicken Rolls are one of those comforting, slightly indulgent meals that feel like proper homemade fast food. They stay simple enough for a midweek dinner, yet they also work well when friends or family pop round. I’ve made variations of this dish for years, and it always disappears quickly from the table. Something about crispy chicken, melted cheese, and soft buns just works every time.
I start with chicken breasts and gently flatten them to create an even thickness. This step helps the chicken cook evenly under the grill and gives a better bite once I assemble everything. It also makes a real difference to the final texture. After that, I coat the chicken in a simple breadcrumb mixture made from whizzed-up white bread. The coating gives a crisp outer layer without any need for deep frying, which keeps the dish lighter but still full of flavour.
The coating stage does get a bit messy, but I enjoy that part of the process. I dip the chicken into a seasoned egg mixture with Dijon mustard, then press it into the breadcrumbs until fully covered. Once coated, I place the chicken under a hot grill until it turns golden and crisp. I flip it halfway through so it cooks evenly, then I finish the process until the chicken stays juicy inside. After that, I move straight to the cheese.
I place slices of cheddar on top of the hot chicken so they melt into a rich, gooey layer. While the cheese melts, I warm the sesame seed buns so they stay soft but still hold their structure. Then I prepare the toppings next. I slice red onion and gherkins thinly so they add crunch and sharpness. I also mix the mayonnaise with the remaining Dijon mustard to create a tangy, creamy sauce that lifts the whole dish.
To serve, I spread mustard mayo onto the base of each bun. Then I add the cheesy chicken, followed by onions, gherkins, and another spoonful of sauce. Each bite combines crunch, softness, tang, and savoury richness. This dish feels satisfying without being complicated, and I often come back to it because it delivers big flavour with very little fuss.
Cheesy Chicken Rolls
Ingredients
- 4 large chicken breasts
- 3 slices white bread
- 1 large eggs free range
- 2 tsp Dijon mustard
- 4 slices cheddar cheese
- 1 large red onion sliced
- 4 tbsp mayonnaise
- 4 fresh sesame seed buns warmed
- 2 large gherkins sliced
Instructions
- Pre heat the grill to high
- First a bit of violence, also called tenderising. Place the chicken breasts between two sheets of parchment paper. With a tender hammer or rolling pin, strike the breasts until they are reduced in thickness by half.4 large chicken breasts
- Pull the bread into chunks and put into a food processor. Whizz the bread until they become breadcrumbs.3 slices white bread
- When whizzed, pour some into a wide bowl.
- Crack the egg into a separate bowl and whisk until beaten. Add half of the mustard and whisk again until combined.1 large eggs, 2 tsp Dijon mustard
- Messy part.
- Dip the chicken breasts into the beaten egg shaking off any excess then dunk it into the breadcrumbs.
- Add more breadcrumbs to the dish if needed. Any left over can be stored in an airtight container.
- Slice the red onion and gherkins into thin slices and put to one side for toppings.1 large red onion, 2 large gherkins
- Add the breasts onto a slightly oiled baking tray to avoid sticking.
- Place under the grill for 5 minutes then remove and turn over. Place back under the grill for another 5 minutes. The chicken should be fully cooked and golden brown.
- Remove from the grill and add the slices of cheese and return under the grill for a minute or two for the cheese to melt.4 slices cheddar cheese
- Place the buns under the grill quickly to warm but not bake at the same time as the cheese.
- Add the other half of the mustard into the mayonnaise and thoroughly mix. in a serving bowl.2 tsp Dijon mustard
- I serve with the mayonnaise spread on the bottom part of the bun, added the cheesed breast topping with the gherkins and onions and another dollop of mustard mayonnaise.4 tbsp mayonnaise, 4 fresh sesame seed buns
1 comment
Far more flavour than my local takeaway. I added paprika for that extra kick.