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BBQ Chicken Grilled Cheese Recipe
Ben Carraoli

BBQ Chicken Grilled Cheese Recipe

I’ve always loved grilled cheese sandwiches, but adding BBQ chicken to the mix takes them to a whole new level. The first time I tried this combination, I was amazed at how the smoky, tangy chicken paired perfectly with melty cheese and garlicky bread.
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Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons of olive oil – helps cook the onions evenly without burning.
  • 1 small red onion thinly sliced – thin slices cook faster and caramelize nicely.
  • 3 cloves garlic minced – adds a fragrant, savory depth.
  • 2 ½ cups shredded roasted chicken – rotisserie chicken works perfectly for convenience.
  • ½ teaspoon paprika – gives a subtle smoky flavor.
  • 1 teaspoon Worcestershire sauce – adds umami richness.
  • 1 cup BBQ sauce – pick your favorite brand or homemade sauce.
  • 12 slices Havarti cheese – melts beautifully and complements the BBQ chicken.
  • ¼ cup butter – unsalted is best so you can control the saltiness.
  • 2 cloves garlic minced – infuses the butter with a bold, savory flavor.
  • 2 teaspoons minced parsley – adds freshness and color.
  • 12 slices sourdough or sturdy white bread – choose bread that can hold up to the filling without getting soggy.

Method
 

  1. I start by mixing butter, garlic, and parsley in a small bowl. Then, I melt it in the microwave for about 30 seconds until it’s smooth. Let it cool slightly before spreading on the bread.
  2. Heat olive oil in a skillet over medium heat. Add the thinly sliced red onions and cook for 2 minutes until soft. Then, add the minced garlic and cook until fragrant, about 30 seconds.
  3. Add shredded chicken, paprika, Worcestershire sauce, and BBQ sauce to the skillet. Stir to combine and cook for 2-3 minutes until heated through and well-coated with sauce.
  4. Lay 12 slices of bread on a flat surface. Spread the garlic butter on each slice, then turn them buttered side down. Place 6 slices of cheese on half of the bread, top with an equal portion of BBQ chicken, then add the remaining cheese and top with the other bread slices.
  5. Heat a large non-stick skillet over medium heat. Place the sandwiches in the skillet and cook until the bottoms are golden brown, about 3-5 minutes. Flip the sandwiches, reduce heat to medium-low, and cook another 3-5 minutes until the cheese is melted and the other side is browned.

Notes

  • I always use thinly sliced onions—they cook faster and blend seamlessly with the chicken.
  • Let the garlic butter cool slightly before spreading, so it doesn’t soak the bread too much.
  • Don’t overcrowd the skillet; cook 2-3 sandwiches at a time for even browning.
  • For extra flavor, brush a little BBQ sauce on the inside of the bread before assembling.