Smoky BBQ Chicken Grilled Cheese Sandwich (Print Version)
This smoky BBQ Chicken Grilled Cheese sandwich recipe brings cheesy comfort with tender chicken and tangy BBQ sauce. Quick, easy, and satisfying!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Contains Gluten
# Ingredients:
→ Base Ingredients
01 -
4 slices Sourdough Bread
02 -
1 cup Cooked Shredded Chicken
03 -
1/2 cup Your Favorite BBQ Sauce
→ Cheesy Goodness
04 -
1 cup Sharp Cheddar Cheese, shredded
05 -
1/2 cup Monterey Jack Cheese, shredded
→ Flavor Boosters & Grilling
06 -
1/4 Red Onion, thinly sliced
07 -
2 tbsp Unsalted Butter
→ Optional Extras
08 -
Pickle slices
09 -
Jalapeño slices
10 -
Fresh cilantro
# Instructions:
01 -
Okay, first things first, get that chicken ready. If you're using leftover rotisserie chicken, just pull it apart into nice shreds. Toss it in a bowl with your favorite BBQ sauce. I usually eyeball it, but you want it well coated, not swimming. It should smell tangy and inviting already! This is where you can add a little extra sauce if you like things really saucy – I always do, oops!
02 -
Grab two slices of bread. Butter one side of each slice generously and evenly – remember my lopsided mistake! Place one slice, butter-side down, in a cold skillet. Layer with a good helping of cheddar, then the saucy chicken, then those thin slices of red onion, and finally, top with the Monterey Jack. This is where I sometimes get a little too excited and pile it too high, making flipping a challenge. Don't be like me, be reasonable!
03 -
Turn your stove to medium-low heat. Seriously, low and slow is the way to go for a truly golden, crispy grilled cheese. Let it cook for about 4-6 minutes, or until that bottom slice is beautifully golden brown and the cheese is starting to get melty around the edges. You should start smelling that amazing buttery, cheesy aroma. Peek, don't rush it!
04 -
This is the moment of truth! Carefully, but confidently, slide your spatula under the sandwich and flip it over. See that golden crust? That’s what we’re going for. Now, let the other side cook for another 4-6 minutes until it's equally golden and the cheese inside is completely gooey and melted. Sometimes I press it down gently with the spatula to ensure even contact and meltage.
05 -
If your cheese isn't as gooey as you'd like, you can pop a lid on the skillet for a minute or two. This traps the heat and helps everything melt into a glorious mess. I sometimes add a tiny bit more butter to the pan before the flip if it looks dry, ensuring maximum crispiness. You want that satisfying crunch when you bite into it, honestly.
06 -
Once it’s perfectly golden and bubbly, transfer your masterpiece to a cutting board. Let it rest for a minute – this helps the cheese settle a bit and prevents immediate ooze-out (though a little ooze is always welcome!). Slice it diagonally, because for some reason, grilled cheese always tastes better cut on the bias. Serve immediately and enjoy that smoky, cheesy goodness!
# Notes:
01 -
Always start your grilled cheese in a cold pan over medium-low heat; it gives the bread time to toast slowly and evenly without burning before the cheese melts.
02 -
Don't overcrowd your pan – cook one or two sandwiches at a time so they toast properly and you can manage the flipping without chaos.
03 -
For extra gooeyness, grate your own cheese instead of using pre-shredded; it melts smoother and tastes better, trust me on this.
04 -
Try serving this with a simple side salad or a bowl of creamy tomato soup for a classic comfort meal.
# Tools You'll Need:
01 -
Skillet or griddle
02 -
Spatula
# Nutrition Facts (Per Serving):
Calories: 850
Total Fat: 50g
Total Carbohydrate: 60g
Protein: 45g