I love making this BBQ Chicken Grilled Cheese Sandwich when I want something comforting, cheesy, and packed with bold flavor. I combine tender shredded chicken with smoky barbecue sauce and plenty of melted cheese, then grill it all between crispy, buttery slices of bread. It’s the perfect balance of sweet, savory, and gooey goodness.
Why You’ll Love This Recipe
I love how quick and satisfying this sandwich is to prepare. I can use leftover chicken or rotisserie chicken to save time, and the barbecue sauce adds a rich, tangy flavor that pairs perfectly with the melted cheese. I also enjoy how the outside turns golden and crispy while the inside stays warm and cheesy. It’s great for lunch, dinner, or even a hearty snack.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups cooked chicken breast, shredded 1/2 cup barbecue sauce 4 slices thick-cut bread (such as sourdough or Texas toast) 1 1/2 cups shredded cheddar cheese 1/2 cup shredded mozzarella cheese 2 tablespoons unsalted butter, softened
Directions
I mix the shredded chicken and barbecue sauce together in a bowl until the chicken is evenly coated.
I spread butter on one side of each slice of bread.
I place two slices of bread butter-side down on a skillet over medium heat.
I sprinkle a layer of cheddar and mozzarella cheese onto each slice.
I divide the BBQ chicken mixture evenly over the cheese.
I add the remaining cheese on top of the chicken to help everything melt together.
I place the remaining slices of bread on top, butter-side up.
I cook each sandwich for about 3–4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is fully melted.
I remove the sandwiches from the skillet, let them rest for a minute, then slice and serve warm.
Servings and Timing
I usually get 2 large sandwiches from this recipe, which can serve 2 people.
I sometimes add thinly sliced red onions for extra crunch and sharpness. When I want a little heat, I add sliced jalapeños or a pinch of chili flakes. For a different flavor profile, I swap cheddar for pepper jack or smoked gouda.
Storage/Reheating
I store any leftover sandwiches in an airtight container in the refrigerator for up to 3 days. When I reheat, I prefer using a skillet over medium-low heat to keep the bread crispy and the cheese melty. I avoid microwaving if possible because it can make the bread soft, but if I’m short on time, I heat it in short intervals and then crisp it quickly in a pan.
FAQs
Can I use a different type of bread?
I often use sourdough or Texas toast, but I find that any sturdy bread like whole wheat or brioche works well as long as it can hold the filling.
Can I make this sandwich with rotisserie chicken?
I regularly use rotisserie chicken for convenience. I simply shred it and mix it with barbecue sauce.
What type of barbecue sauce works best?
I use my favorite brand, whether it’s smoky, sweet, or spicy. I find that thicker sauces work best because they don’t make the sandwich soggy.
Can I prepare the filling ahead of time?
I sometimes mix the chicken and barbecue sauce a day in advance and store it in the refrigerator. When I’m ready to cook, I just assemble and grill the sandwiches.
How do I keep the sandwich from burning before the cheese melts?
I cook the sandwich over medium to medium-low heat. I find that lower heat allows the cheese to melt fully while the bread turns perfectly golden without burning.
Conclusion
I enjoy making this BBQ Chicken Grilled Cheese Sandwich whenever I’m craving something hearty and flavorful. The combination of tender chicken, tangy barbecue sauce, and melted cheese inside crispy, buttery bread always turns out satisfying. It’s simple, comforting, and easy to customize, which is why I keep coming back to it again and again.
A fresh and colorful rigatoni pasta salad featuring creamy feta, sweet dried cranberries, crisp vegetables, and a bright homemade lemon vinaigrette that perfectly balances sweet, salty, and tangy flavors.
Ingredients
12 ounces rigatoni pasta
1 cup crumbled feta cheese
3/4 cup dried cranberries
1/2 cup thinly sliced red onion
1 cup cherry tomatoes, halved
1/2 cup chopped cucumber
1/4 cup chopped fresh parsley
1/4 cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Cook the rigatoni in a large pot of salted boiling water according to package instructions until al dente.
Drain the pasta and rinse lightly under cool water to stop the cooking process. Let it cool completely.
In a large mixing bowl, combine the cooled rigatoni, feta cheese, dried cranberries, red onion, cherry tomatoes, cucumber, and parsley.
In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and black pepper until well combined and slightly thickened.
Pour the lemon vinaigrette over the pasta mixture and gently toss until evenly coated.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
For extra crunch, add toasted walnuts or pecans.
Grilled chicken or chickpeas can be added for additional protein.
Baby spinach or arugula adds a fresh green boost.
If the salad seems dry after chilling, drizzle with a little olive oil or fresh lemon juice before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
