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This BBQ chicken grilled cheese is what happens when comfort food gets an upgrade. I stumbled on this combo years ago when I had leftover BBQ chicken and was craving something cheesy. One bite in, I knew this wasn't just a random kitchen experiment—it was a game-changer. The smoky-sweet BBQ sauce mingles with gooey melted cheese while the chicken adds substance, and that thin-sliced red onion provides just enough sharpness to cut through all the richness.
Last month, my brother stopped by unexpectedly around lunchtime. I threw these sandwiches together with some rotisserie chicken I had in the fridge, and he actually texted me later asking for the recipe. This from a guy who once survived on nothing but cereal for an entire week. When a non-cook asks for your recipe, you know it's a keeper.
Key Ingredients
- Shredded chicken: Rotisserie chicken is my go-to for convenience, but leftover grilled or roasted chicken works beautifully. The key is having chicken that's already flavorful on its own.
- BBQ sauce: Don't overthink this—use whatever brand you already love. I switch between a sweeter Kansas City-style sauce and a tangier Carolina-style depending on my mood.
- Bread choice matters: Sourdough holds up perfectly against the fillings without getting soggy, and that slight tang complements the BBQ sauce. Texas toast is my other favorite for this sandwich.
- Cheese blend: A mix of sharp cheddar and mozzarella gives you both flavor and that Instagram-worthy cheese pull. All cheddar works great too if that's what you have on hand.
- Red onion: These thin slices add a necessary bite that balances the richness. Don't skip this—it makes a huge difference in the final sandwich.
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Sandwich Strategy
- Mix that chicken right:
- When combining the chicken and BBQ sauce, don't just dump and stir. Use your fingers or two forks to really pull the chicken apart so the sauce gets into every nook and cranny. This distributes the flavor evenly throughout the sandwich.
- Cheese positioning is crucial:
- Always put a slice of cheese on both sides of the fillings. This creates a cheese 'glue' that holds everything together and prevents the BBQ sauce from making the bread soggy. It's not just about more cheese (though that's never a bad thing).
- Butter technique matters:
- Room temperature butter spreads easily without tearing the bread. Cover the entire surface right to the edges—those crispy corners are the best part. And don't forget to butter the second side right before flipping.
- Low and slow wins:
- Keep that heat at medium, not high. A slower cook allows the cheese to melt completely before the bread burns. If your bread is browning too quickly but the cheese isn't melty enough, lower the heat and put a lid on the pan for a minute.
- The gentle press:
- Use a spatula to lightly press down on the sandwich while it cooks. Not so much that you squish all the fillings out, but just enough to ensure good contact between the bread and the pan, and to help the sandwich hold together.
- Give it a rest:
- That one-minute rest after cooking isn't optional. It allows the molten cheese to set just enough that you can slice the sandwich without everything sliding out. Your patience will be rewarded with a cleaner eating experience.
I first made these sandwiches when my kids had friends over after school. I needed something quick that would feed a bunch of teenagers, and we happened to have leftover BBQ chicken from the night before. I expected them to inhale the food without comment (as teenagers do), but instead, they actually paused their conversation to ask what was in the sandwiches. Now my daughter's friends specifically ask if I'm making 'those BBQ chicken things' when they come over.
Serving Ideas
Pair this hearty sandwich with something bright and crunchy like a simple slaw or quick dill pickles to balance the richness. A handful of kettle chips on the side adds extra crunch that complements the crispy bread perfectly. For dinner, I serve these with a simple green salad dressed with vinaigrette to cut through all that delicious cheese.
Flavor Variations
Try using pepper jack instead of cheddar for a spicy kick that works wonderfully with the BBQ sauce. Add a few slices of crispy bacon for an indulgent smoky-on-smoky experience that's worth every calorie. For a fruit twist that might sound odd but tastes amazing, add thin slices of Granny Smith apple for a sweet-tart crunch that balances the rich fillings.
Quick Tips
These sandwiches are best fresh off the griddle, but if you need to make several at once for a crowd, keep them warm in a 200°F oven on a wire rack (to prevent sogginess). If you have leftovers, wrap tightly and refrigerate, then reheat in a skillet over low heat to crisp up the bread again. The microwave will work in a pinch but will give you a softer crust.
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This BBQ chicken grilled cheese has saved dinner on countless busy weeknights when cooking motivation was low but hunger was high. There's something magical about transforming simple ingredients into a sandwich that hits all the right notes—crispy, gooey, sweet, tangy, and satisfying. It's proof that sometimes the best recipes aren't complicated culinary creations but clever combinations of things you already love.
Frequently Asked Questions
- → What type of bread works best for this sandwich?
- Sourdough is ideal for its sturdiness and flavor, but any bread that grills well works - try Texas toast, ciabatta, or a hearty white bread.
- → Can I use leftover grilled chicken?
- Absolutely! Leftover grilled, roasted, or even fried chicken works perfectly. Just shred it and mix with the BBQ sauce.
- → What sides pair well with this sandwich?
- Coleslaw, potato chips, pickle spears, or a simple green salad all complement the rich flavors of this sandwich.
- → Can I make this in a panini press?
- Yes! A panini press works great and cooks both sides at once. Just butter the bread as directed and press until golden and cheese is melted.
- → How can I make this spicier?
- Use a spicy BBQ sauce, add extra pickled jalapeños, include a dash of hot sauce in the chicken mixture, or sprinkle with red pepper flakes.