Save It This BBQ Chicken Grilled Cheese transforms the humble grilled cheese into something special smoky BBQ chicken tucked between layers of gooey cheese and tangy onion all wrapped in perfectly crisp bread. If you crave comfort food with a bold twist this sandwich is about to become your new go-to for both easy lunches and dinners.
My family cheers every time these hit the table especially after busy days when I need something cozy but quick. The balance of flavors always impresses and there is never a crumb left.
Ingredients
- Shredded cooked chicken breast: gives the sandwich hearty substance choose rotisserie or cook your own for the freshest flavor
- BBQ sauce: brings smoky sweetness find one with real spices for extra depth
- Mozzarella cheese: melts perfectly and creates that signature cheese pull always shred it fresh if possible
- Sharp cheddar cheese: delivers a punchy cheesy kick go for a block and shred for bold taste
- Sourdough or country bread: offers crunch and chew seek out a bakery loaf for best results
- Unsalted butter: ensures golden crispiness take it out early to soften for easy spreading
- Red onion: adds crunch and a pop of tang look for firm bulbs with shiny skin for freshness
- Fresh cilantro: optional but brightens everything select leaves that look vibrant and not wilted
Instructions
- Prepare the Chicken:
- Mix your shredded chicken with BBQ sauce until every strand is glossy and coated making sure you break up any clumps. This ensures even flavor and moistness throughout your grilled cheese.
- Butter the Bread:
- Take your bread slices and spread softened butter generously on one side of each slice reaching the edges. This creates a moisture barrier so the bread toasts up perfectly golden without drying out.
- Build the Sandwiches:
- Arrange four bread slices butter side down on your work surface. On each slice distribute a quarter of the BBQ chicken followed by a blend of mozzarella and cheddar about half a cup total per sandwich. Place a few thin red onion rings on top and sprinkle with fresh cilantro if you want bright notes.
- Close the Sandwiches:
- Cap each stack with another slice of bread buttered side facing outward. Press down lightly so your sandwiches hold together but do not flatten.
- Grill the Sandwiches:
- Heat your large skillet or griddle over medium. Once hot carefully add your sandwiches. Cook each side for three to four minutes pressing gently with a spatula so the bread sears evenly and develops a deep golden crust. Rotate as needed so the cheese melts thoroughly but the bread does not burn.
- Slice and Serve:
- Remove each sandwich to a board and let cool for one minute so the cheese sets slightly. Slice on the diagonal for a diner-style finish and serve while piping hot.
Save It I am always amazed at how the red onion cuts through the richness so I never skip it. My kids like to help butter the bread and pile on the cheese making this a fun interactive meal.
Storage Tips
Wrap leftovers tightly in foil and refrigerate for up to two days. To reheat place in a toaster oven or skillet so the bread crisps up again never microwave or you will end up with soggy bread. You can even freeze assembled but uncooked sandwiches in parchment wrap then toast from frozen but add extra minutes on low heat for the filling to heat through.
Ingredient Substitutions
Roast turkey or ham works well in place of chicken just mix with BBQ sauce as you would the original. Monterey Jack or pepper jack cheese creates a different flavor profile and a touch of spice. Gluten free bread can replace standard bread for those with dietary needs but watch for cross contamination with allergens in the BBQ sauce or cheese.
Serving Suggestions
Pair these with crisp coleslaw or tangy pickles for balance. If you are feeding a crowd set up a grilled cheese bar with extra sauces and cheese options so everyone can customize. Tomato soup on the side makes this a nostalgic meal reminiscent of classic lunch counters.
Cultural History and Memories
Grilled cheese is an American staple born from the breads and cheeses of early 1900s diners. The BBQ addition came from family cookouts in the South where leftovers never went to waste. I remember my grandmother slicing leftover barbecue thin for sandwiches and I have loved the sweet smoky notes ever since.
Seasonal Adaptations
Chop fresh jalapenos into the filling for heat during summer grilling months Try apple butter mixed in for a fall flavor twist Top with arugula or spinach before serving in spring for extra green freshness
Success Stories
When I brought these to a game day potluck they vanished in minutes and everyone asked for the recipe. A friend told me he now makes them with leftover pulled pork and swears it is the best midnight snack he has ever had.
Freezer Meal Conversion
Prepare and assemble your sandwiches as directed but do not grill. Wrap each tightly in parchment then aluminum foil label and freeze for up to three months. To serve unwrap and place in a nonstick skillet over low heat cooking each side seven to eight minutes until warmed through and perfectly crisp.
Save It Slice hot for melty cheese and enjoy right away or pack for later everyone will want seconds.
Recipe FAQs
- → Can I use rotisserie chicken instead of cooked chicken breast?
Yes, rotisserie chicken works well. Shred and toss it in BBQ sauce as directed for added convenience.
- → What type of bread is best for this sandwich?
Sourdough or country bread hold up well during grilling and provide great flavor and texture.
- → Can I substitute the cheeses?
Absolutely! Monterey Jack or pepper jack are tasty alternatives for a different flavor profile and meltiness.
- → How do I keep the sandwiches from getting soggy?
Spread butter lightly and grill until golden brown. Make sure the filling isn’t overly wet before assembling.
- → What pairs well as a side dish?
Coleslaw, pickles, or a crisp salad complement the bold flavors and keep the meal balanced and refreshing.
- → Can I make this vegetarian?
Replace chicken with smoked tofu or grilled vegetables and use vegetarian-friendly BBQ sauce.