Description
BBQ Chicken Grilled Cheese
Get ready to upgrade your grilled cheese game with this mouthwatering BBQ Chicken Grilled Cheese! Inspired by classic BBQ sliders, this sandwich features garlic-buttered sourdough bread pan-fried to golden perfection, stuffed with smoky BBQ chicken, melted Havarti cheese, and tender sautéed onions. Whether you’re having it with chips, a fresh side salad, or just by itself, it’s a guaranteed crowd-pleaser perfect for family meals or casual get-togethers!
2 tbsp olive oil
1 small red onion, thinly sliced
3 cloves garlic, minced
2 1/2 cups shredded roasted chicken
1/2 tsp paprika
1 tsp Worcestershire sauce
1 cup BBQ sauce
12 slices Havarti cheese
1/4 cup butter
2 cloves garlic, minced
2 tsp parsley, minced
12 slices sourdough bread
Directions:
1. Heat oil, cook onions until soft. Add garlic and cook until fragrant.
2. Mix chicken with paprika, Worcestershire, and BBQ sauce. Add to onions, heat through.
3. Mix butter, garlic, and parsley. Spread on bread.
4. Assemble sandwiches: layer bread, cheese, chicken, cheese, top bread.
5. Cook in skillet until bread is browned and cheese melts.
Prep Time: 10 mins
Kcal: 692 per serving
Step-by-Step Guide
1. Sauté the Aromatics: In a large skillet over medium heat, warm 2 tbsp olive oil. Add the thinly sliced red onion and cook for 5-7 minutes until soft and translucent. Add 3 cloves of minced garlic and cook for 1 more minute until fragrant.
2. Prepare the BBQ Chicken Filling: In a bowl, combine the shredded chicken, paprika, Worcestershire sauce, and BBQ sauce. Add this mixture to the skillet with the onions and garlic. Stir well and cook for 3-5 minutes until everything is heated through. Remove from heat.
3. Make the Garlic Butter: In a small bowl, mix the softened butter with 2 minced garlic cloves and the minced parsley until fully combined.
4. Assemble the Sandwiches: Spread the garlic butter on one side of each slice of sourdough bread. Place a slice of Havarti cheese (butter-side down) on your work surface. Top with a generous portion of the BBQ chicken mixture, then a second slice of Havarti. Place the top slice of bread on the cheese, butter-side facing out.
5. Grill to Perfection: Heat a clean skillet or griddle over medium-low heat. Place the assembled sandwiches in the skillet. Cook for 3-4 minutes per side, pressing down gently with a spatula, until the bread is golden brown and the cheese is completely melted.
Serving Suggestions
This hearty sandwich is a meal in itself but pairs wonderfully with lighter sides to cut through the richness. Serve with a crisp dill pickle spear, a simple green salad with a tangy vinaigrette, or classic potato chips. For a fuller spread, add coleslaw or sweet potato fries.
How-to Summary
Sauté onions and garlic. Mix shredded chicken with spices and BBQ sauce, then combine with onions. Make a garlic-parsley compound butter and spread on sourdough bread. Assemble sandwiches with Havarti cheese and the BBQ chicken filling. Grill in a buttered skillet until golden and the cheese is melted.
Frequently Asked Questions
Can I use a different cheese? Yes. While Havarti melts beautifully, Monterey Jack, sharp cheddar, or pepper jack are excellent substitutes for different flavor profiles.
How can I make this recipe faster? Use a store-bought rotisserie chicken and pre-minced garlic. You can also prepare the BBQ chicken filling a day or two in advance.
Can I make this in a panini press? Absolutely. A panini press will create great grill marks and ensure even heating. No need to flip the sandwich.
How do I store and reheat leftovers? Store assembled but uncooked sandwiches in the fridge for up to 24 hours. Cooked sandwiches are best reheated in a toaster oven or air fryer to keep the bread crisp.
Is there a way to make it less messy? Ensure your chicken mixture isn’t too saucy. Drain any excess liquid before adding it to the sandwich. Also, let the cooked sandwich rest for 2-3 minutes before cutting to allow the filling to set.
Common Mistakes to Avoid
- Heat Too High: Cooking the sandwich over high heat will burn the buttered bread before the cheese has a chance to melt. Use medium-low heat for perfect results.
- Overfilling: Using too much chicken filling will make the sandwich difficult to flip and can cause the filling to spill out. Aim for an even, moderate layer.
- Using Cold Butter: Ensure your butter is softened to room temperature for easy mixing and spreading, which prevents tearing the bread.
- Not Draining the Filling: Excess moisture from the BBQ sauce can make the bread soggy. Cook the filling until it’s thick and not watery.
Conclusion
This BBQ Chicken Grilled Cheese transforms a simple classic into a gourmet, satisfying meal. The combination of smoky, tangy chicken with creamy Havarti and crispy garlic butter sourdough is irresistibly delicious. By following the detailed steps and tips, you can easily avoid common pitfalls and create a perfect sandwich every time. It’s a versatile recipe sure to become a new favorite for lunch or a casual dinner.