Description

Craving a comforting, flavor-packed sandwich that combines the smoky tang of BBQ chicken with the gooey goodness of melted cheese? What if you could create a BBQ Chicken Grilled Cheese Sandwich in just 25 minutes, perfect for a quick lunch or a cozy dinner? This indulgent recipe layers savory shredded chicken in BBQ sauce with creamy Havarti cheese, all sandwiched between garlic-buttered, golden-crisp bread. Ideal for weeknight meals, game-day snacks, or a satisfying treat, this beginner-friendly dish delivers bold flavors with minimal effort.

Ingredients

For the BBQ Chicken

Olive Oil (2 tbsp): Used to sauté onions and garlic, adding richness.
Small Red Onion (1, thinly sliced): Provides sweet, savory depth.
Garlic (3 cloves, minced): Infuses aromatic, savory flavor.
Shredded Roasted Chicken (2½ cups): Tender, protein-packed base for the filling.
Paprika (½ tsp): Adds a mild, smoky warmth.
Worcestershire Sauce (1 tsp): Brings umami and tangy complexity.
BBQ Sauce (1 cup): Delivers sweet, smoky, tangy flavor to coat the chicken.
Havarti Cheese (12 slices): Melts smoothly, adding creamy richness.

For the Garlic Butter Bread

Butter (¼ cup): Creates a golden, crispy exterior with rich flavor.
Garlic (2 cloves, minced): Adds aromatic, savory punch to the bread.
Parsley (2 tsp, minced): Provides fresh, herbaceous notes.
Sourdough or Sturdy White Bread (12 slices): Forms a crisp, sturdy base that holds the filling.

Substitutions and Variations

Shredded Roasted Chicken: Swap with shredded rotisserie chicken, turkey, or pulled pork; use shredded jackfruit or tofu for vegetarian/vegan.
Olive Oil: Replace with avocado oil or butter for sautéing.
Red Onion: Use yellow onion, shallots, or omit for a milder flavor.
BBQ Sauce: Substitute with a spicier or sweeter BBQ sauce, or use a homemade version; try teriyaki or buffalo sauce for a twist.
Havarti Cheese: Swap with cheddar, mozzarella, pepper jack, or vegan cheese.
Butter: Use margarine or vegan butter for dietary needs.
Sourdough/White Bread: Replace with whole wheat, rye, or gluten-free bread.
Vegetarian/Vegan: Use jackfruit or tofu, vegan cheese, and vegan butter; ensure BBQ sauce and Worcestershire sauce (or a vegan alternative) are vegan.
Gluten-Free: Use gluten-free bread and ensure BBQ sauce and Worcestershire sauce are gluten-free certified.

Optional Additions

Toppings: Add ¼ cup sliced jalapeños, bacon, or avocado inside the sandwich for extra flavor.
Spices: Mix ¼ tsp cayenne or chili powder into the BBQ chicken for heat.
Garnishes: Serve with a side of coleslaw, pickles, or extra BBQ sauce for dipping.

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Instructions

Prepare the BBQ Chicken:
- Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
- Add 1 thinly sliced small red onion and cook until soft, about 2 minutes, stirring occasionally.
- Add 3 cloves minced garlic and cook until fragrant, about 30 seconds.
- Stir in 2½ cups shredded roasted chicken, ½ tsp paprika, 1 tsp Worcestershire sauce, and 1 cup BBQ sauce.
- Cook, stirring occasionally, until heated through, about 2–3 minutes; set aside.
- Tip: Shred chicken finely for even distribution; stir sauce thoroughly to coat chicken evenly.
Make the Garlic Butter:
- In a medium microwave-safe bowl, combine ¼ cup butter, 2 cloves minced garlic, and 2 tsp minced parsley.
- Microwave in 15-second intervals until melted, about 30–45 seconds, stirring between intervals.
- Tip: Mince garlic and parsley finely for smooth spreading; stir well to combine flavors.
Prepare the Bread:
- Lay 12 slices of sourdough or sturdy white bread on a clean work surface.
- Brush the melted garlic butter mixture evenly over one side of each slice.
- Tip: Use a pastry brush for even butter application; work quickly to prevent butter from solidifying.
Assemble the Sandwiches:
- Flip the bread slices so the buttered side faces down.
- Place 1 slice of Havarti cheese on the unbuttered side of 6 slices.
- Divide the BBQ chicken mixture evenly among the 6 cheese-topped slices (about ⅓–½ cup per sandwich).
- Add another slice of Havarti cheese over the chicken on each.
- Top with the remaining 6 bread slices, buttered side up, to form 6 sandwiches.
- Tip: Press sandwiches gently to compact; ensure cheese covers the bread to prevent burning.
Grill the Sandwiches:
- Heat a large non-stick skillet over medium heat.
- Place 2–3 sandwiches in the skillet (depending on size) and cook until the bottoms are golden brown, about 3–5 minutes.
- Flip sandwiches, reduce heat to medium-low, and cook until the other side is browned and the cheese is melted, about 3–5 minutes more.
- Repeat with remaining sandwiches, keeping cooked ones warm in a 200°F (95°C) oven if needed.
- Tip: Press sandwiches with a spatula for even browning; cover the skillet briefly to help cheese melt if needed.
Serve:
- Slice sandwiches in half (diagonally for a classic look) and serve immediately while hot and melty.
- Pair with fries, a green salad, or a bowl of soup for a complete meal.
- Offer extra BBQ sauce or pickles on the side for dipping.
- Tip: Use a serrated knife for clean cuts; serve promptly to enjoy the crispy bread and gooey cheese.