BBQ Chicken Grilled Cheese

Hey There, Hungry Friend! Let’s Talk Melty, Smoky Perfection

Ever have one of those days where only pure, unapologetic comfort food will do? You know the kind—where your soul craves that golden, crispy exterior giving way to a river of molten cheese, all wrapped around something savory and deeply satisfying? Yeah, me too. And let me tell you, this BBQ Chicken Grilled Cheese? It’s not just a sandwich. It’s a flavor explosion, a texture party, and your 20-minute ticket to happy town. Picture this: tender shreds of juicy chicken slathered in tangy-sweet BBQ sauce, kissed with a hint of heat from pickled jalapeños, all hugged between two slices of toasty, buttery bread and—wait for it—two kinds of gloriously melty cheese. It’s the cozy hug of classic grilled cheese, all grown up and ready to rock your taste buds. Perfect for frantic weeknights, lazy Sundays, or when you need to impress a crowd without breaking a sweat (or the bank!). No fancy techniques, no obscure ingredients—just big, bold flavor that feels like coming home. Trust me, once you try this, that basic cheddar-on-white situation might just feel… well, a little lonely. Ready to dive in? Let’s fire up that skillet!

That One Rainy Tuesday & The Sandwich That Saved Dinner

BBQ Chicken Grilled Cheese

Print Recipe

Melty Havarti, smoky BBQ chicken, and garlicky, buttery bread—this grilled cheese takes the comfort food crown. Each bite is sweet, savory, cheesy, and perfectly crisp. It’s a sandwich with soul, and it’ll be your new favorite way to use leftover chicken.

• Author: Mason Hartman
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 mins

Ingredients

Scale 1x2x3x

For the BBQ Chicken:

2 tbsp olive oil

1 small red onion, thinly sliced

3 cloves garlic, minced

2½ cups shredded roasted chicken

½ tsp smoked paprika

1 tsp Worcestershire sauce

1 cup BBQ sauce

12 slices Havarti cheese

For the Garlic Butter Bread:

¼ cup butter

2 cloves garlic, minced

2 tsp parsley, minced

12 slices sourdough or sturdy white bread

Instructions

Sauté the Aromatics: In a skillet, heat olive oil over medium heat. Add red onion and garlic; cook until softened.

Make the BBQ Chicken: Stir in shredded chicken, paprika, Worcestershire, and BBQ sauce. Cook until heated through and flavors combine.

Prepare Garlic Butter: Mix softened butter with minced garlic and parsley. Spread on one side of each bread slice.

Assemble Sandwiches: On the unbuttered side, layer Havarti cheese, a scoop of BBQ chicken, and more cheese. Top with another slice of bread, buttered side out.

Grill to Perfection: Cook in a skillet over medium heat for 3–4 minutes per side until golden and the cheese is melted.

Serve Hot: Let sit a moment before slicing and serving.

Nutrition

• Calories: ~600
• Fat: 35g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 36g

This recipe? It was born from pure kitchen desperation, my friends. Picture it: a few years back, a relentless downpour, two hungry kids bouncing off the walls, and me staring into the fridge like it held the secrets of the universe. Dinner plans? Washed away with the storm. All I had was leftover rotisserie chicken, half a bottle of my favorite smoky BBQ sauce, a sad-looking red onion, and a cheese drawer that was… well, enthusiastic but random. Grilled cheese was the obvious hail mary, but plain felt too… surrender-y. So, I thought, “Why not *make* it the main event?” I tossed that chicken with the BBQ sauce, diced the onion super fine (kid trick!), found some cheddar and pepper jack hiding behind the cream cheese, and went for it. The smell alone was magic—sweet smoke filling the kitchen, butter sizzling, that unmistakable *crunch* when I pressed the spatula down. The kids went silent (a miracle!) on the first bite, eyes wide. My partner just grinned and mumbled, “Okay, you win dinner forever.” That messy, chaotic, utterly delicious moment? It cemented this sandwich as our go-to “hero dinner” when life throws curveballs. It’s not just food; it’s a reminder that sometimes the best things come from throwing caution (and the recipe book!) to the wind.

Gather Your Flavor Arsenal: What You’ll Need

Here’s your straightforward lineup for melty, smoky bliss. Don’t sweat exact brands – this is about using what sings to you!

• 4 large or 8 small thick slices of sourdough, Tiger, or Giraffe bread: Heartiness is key! Sourdough brings tang, Tiger/Giraffe bread (with its fun stripes!) adds sweetness and visual pop. Sub: Any sturdy bread like country loaf, Texas toast, or brioche works. Avoid super soft sandwich bread – it can’t handle the filling!
• 2 packed cups (250–300g) cooked shredded chicken: The MVP! Rotisserie chicken is your best friend here for speed and flavor. Leftover roast chicken or even quickly poached/shredded breasts/thighs work great. Chef Insight: Dark meat adds more richness, but white meat is leaner. Mix ’em!
• ⅔ cup (160g) BBQ sauce (adjust to taste): This is your flavor engine! Use your absolute favorite – smoky, sweet, spicy, or a combo. Sub Tip: If you only have super sweet sauce, add a splash of apple cider vinegar or a pinch of cayenne for balance. Homemade? Even better!
• 4 slices Monterey Jack or Pepper Jack cheese: Brings the melt factor and a creamy mildness (Monterey) or a lovely kick (Pepper Jack). Sub: Mozzarella for ultimate stretch, provolone for sharpness, or even Gouda for smokiness.
• 4 slices Cheddar cheese (or any melty cheese you love): Cheddar gives that classic sharpness and beautiful orange hue. Sub: Colby Jack, Swiss, Havarti, or Fontina are all stellar melters. Mix and match!
• ¼–⅓ cup finely diced red onion: Adds essential crunch and a bit of sharp bite that cuts through the richness. Sub: White or yellow onion, or 1-2 tbsp minced shallot for a milder touch.
• ¼ cup pickled jalapeños, finely diced (optional for spice): My favorite “optional”! They add tang and heat without overwhelming. Sub: Fresh jalapeños (seeds removed for less heat), banana peppers, or a dash of hot sauce mixed into the BBQ chicken.
• Butter, softened (for toasting bread): The golden crispness maker! Use unsalted so you control the salt. Chef Hack: Softened butter spreads WAY easier than cold. Leave it out for 15 mins! Mayo on the outside gives insane crispiness too – try it!

Building Your BBQ Chicken Grilled Cheese Masterpiece: Step-by-Step

Okay, team! Let’s transform these simple ingredients into pure magic. This isn’t rocket science, but a few key moves make all the difference between good and *knock-your-socks-off* great.

1. Mix the Filling (The Flavor Foundation): Grab a medium bowl. Plop in your cooked shredded chicken. Pour over that glorious BBQ sauce. Add the finely diced red onion and those zingy pickled jalapeños (if you’re using them – and you totally should!). Now, get in there with a fork or your hands (my preferred messy method!) and mix it all up until every shred of chicken is beautifully coated. **Chef Tip:** Let this mixture sit for 5-10 minutes if you can! It lets the flavors get to know each other, and the onion mellows slightly. Seriously, worth the tiny wait.
2. Assemble the Sandwiches (Layering is Key!): Clear your counter! Lay out your bread slices. On one slice, place a slice of your Cheddar (or chosen melty cheese #1). This is your bottom glue! Now, pile on a generous amount of your saucy BBQ chicken mixture – press it down slightly so it’s even but don’t skimp! Next, layer on a slice of Monterey Jack or Pepper Jack (hello, meltiness and flavor!). Top this cheesy mountain with the second slice of bread. **Crucial Hack:** Cheese on *both* sides of the filling acts like a moisture barrier, preventing the bread from getting soggy from the saucy chicken. It also creates maximum melt coverage! Don’t skip this double-cheese strategy!
3. Butter & Grill (The Golden Transformation): Now, spread a generous layer of softened butter all over the *outside* of the top piece of bread. Carefully flip the whole sandwich over (supporting it with your hand!) and butter the other side. Heat a large skillet or griddle (cast iron is king here!) over **medium heat**. Don’t be tempted to crank it to high – we need time for the cheese to melt before the bread burns! Place the sandwich(es) in the skillet. **Game-Changing Tip:** COVER THE SKILLET! Use a lid, a large heatproof plate, or even a sheet of foil tented loosely over the top. This traps steam and heat, melting that cheese beautifully in just 3-4 minutes per side without scorching the bread. After 3-4 minutes, peek – the bottom should be a gorgeous golden brown. Carefully flip! Cover again and cook the other side for another 3-4 minutes until equally golden and, most importantly, the cheese is visibly oozing out the sides when gently pressed. **Listen for the Sizzle:** That gentle, steady sizzle tells you the heat is just right. If it’s spitting angrily, turn it down!

Plating Up: How to Serve Your Smoky Masterpiece

Resist the urge to dive in immediately! Let your grilled cheese rest for just a minute or two after pulling it from the skillet. This lets the molten cheese settle slightly, making it less likely to erupt everywhere when you cut it (though a little ooze is part of the charm!). Slice it in half dramatically – that cross-section revealing the layers is pure food porn. Serve it hot, hot, HOT! A simple side of dill pickle spears cuts through the richness perfectly. For a fuller meal, add a handful of kettle chips or a light vinegar-based coleslaw. Napkins mandatory – this is gloriously messy business!

Shake It Up! Delicious Twists on the Classic

Got the basics down? Time to play! This sandwich is a fantastic canvas for creativity:

1. Pulled Pork Power: Swap the chicken for leftover or store-bought pulled pork. Hello, extra smokiness!
2. Bacon Bonanza: Add 2-3 slices of crispy, crumbled bacon into the BBQ chicken mix. Because bacon makes everything better.
3. Southwest Fiesta: Stir 1/4 cup of drained black beans and 1/4 cup of corn (fresh, frozen, or canned) into the chicken mix. Top with avocado slices after grilling!
4. Caramelized Onion Elegance: Replace the raw red onion with 1/3 cup of deeply golden, slowly caramelized onions for incredible sweetness.
5. Vegetarian Vibes: Ditch the chicken! Use 2 cups of well-drained, shredded BBQ jackfruit or sautéed, finely chopped portobello mushrooms tossed in BBQ sauce.

Mason’s Musings: A Few More Nuggets from My Kitchen

This recipe feels like an old friend now, but it definitely had some growing pains! Early on, I learned the hard way that using flimsy bread leads to a structural disaster worthy of a food meme. Lesson learned: sturdy bread is non-negotiable! I also had a hilarious (now) incident where I was filming a quick video for the blog and got so engrossed in chatting I completely forgot the sandwich on the stove. Let’s just say the smoke alarm became the world’s most enthusiastic (and unwelcome) sous chef. Medium heat and covering the pan? That wisdom was earned! Over time, the jalapeños went from “optional” to “essential” in my house – that tangy heat just balances everything so well. The biggest evolution? Embracing the double-cheese barrier. It transformed the texture completely. This sandwich is forgiving, fun, and deeply satisfying. It’s proof that the best recipes often come from using what you’ve got and cooking with a big scoop of heart (and maybe a little laughter when things get messy!).

Your Burning Questions Answered (Before They Burn Your Sandwich!)

Let’s tackle those common kitchen conundrums:

1. Q: My bread is burning before the cheese melts! Help!A: Ah, the classic grilled cheese dilemma! Your heat is too high. Always cook over medium heat. Seriously, resist the urge! Covering the pan (lid, plate, foil tent) is CRUCIAL – it traps heat to melt the cheese faster. If it’s still happening, your filling might be piled too high/thick, making it hard for heat to penetrate. Press down slightly when assembling, and ensure your cheese slices cover the filling edge-to-edge. Thinly sliced cheese melts faster than thick blocks too!
2. Q: Can I make these ahead of time? Like, assemble them for later?A: You *can* assemble the sandwiches (without buttering the outside) a few hours ahead, wrap them tightly in plastic wrap, and stash them in the fridge. However, grilling straight from the fridge can make melting the cheese fully harder and might lead to uneven cooking. For best results (that perfect melt and crisp), grill them fresh! If you *must* prep, let the assembled (unbuttered) sandwiches sit at room temp for 15-20 mins before buttering and grilling.
3. Q: What’s the best way to
   

   Final Thoughts:

   This BBQ Chicken Grilled Cheese is the kind of sandwich that doesn’t just satisfy—it celebrates. It’s smoky, melty, tangy, crunchy, and comfort-packed in every glorious bite. Whether you’re salvaging a rainy Tuesday, feeding a crowd, or just craving something ridiculously good without a ton of fuss, this recipe’s got your back. It’s proof that pantry staples, a little creativity, and a hot skillet can make magic happen. So go ahead—get a little messy, make it your own, and embrace the glorious chaos of cheese pulls, saucy fingers, and happy faces. This isn’t just grilled cheese—it’s your new signature move