This sandwich delivers pure comfort in every bite, blending smoky barbecue chicken with melty cheese between golden bread.
I developed this recipe to capture that perfect balance of tangy sauce, tender chicken, and gooey cheese without overwhelming the palate. The result is a satisfying meal that feels indulgent yet simple to prepare.
Ingredients for Bbq Chicken Grilled Cheese
Everything you need for that smoky, melty, golden perfection between two slices.
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked Chicken Breast 🍗 | 1 ½ lb | Shredded or diced, pre-cooked |
| Barbecue Sauce 🍯 | ¾ cup | Smoky, tangy variety preferred |
| Cheddar Cheese 🧀 | 8 oz | Shredded from block for best melt |
| Monterey Jack Cheese 🧀 | 4 oz | Shredded, for extra creaminess |
| Sourdough Bread 🍞 | 8 slices | Thick-cut for sturdy sandwiches |
| Unsalted Butter 🧈 | ½ cup | Softened for even spreading |
| Yellow Onion 🧅 | ½ whole | Thinly sliced, optional for crunch |
| Garlic Powder 🧄 | 1 tsp | For seasoning the chicken |
| Smoked Paprika 🌶️ | ½ tsp | Enhances barbecue flavor |
| Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Mayonnaise 🥪 | ¼ cup | For spreading on bread, optional |
| Olive Oil 🫒 | 1 tbsp | For cooking chicken if not pre-cooked |
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The chicken is non-negotiable here. Rotisserie chicken from Whole Foods saves time without sacrificing flavor, or poach your own with smoked paprika and garlic powder for depth. Cheddar should be sharp—Cabot or Tillamook melt beautifully. For bread, sourdough from a local bakery gives you that sturdy crust and tangy bite that stands up to the fillings.
No barbecue sauce? Mix ketchup with apple cider vinegar and brown sugar for a quick substitute. Swap cheddar for Gouda at half the amount—it’s richer. For a lighter touch, part-skim mozzarella works but melts less dramatically. The onion can be skipped, but it adds a nice crunch. Use Dijon mustard instead of mayo for a tangier spread.
Assemble sandwiches just before cooking to avoid soggy bread. Leftovers (if any) keep 2-3 days in the fridge—reheat in a skillet to re-crisp. The shredded chicken freezes well for 1 month if prepped ahead.
Why You’ll Love This Recipe
- 20-Minute Meal: I toss leftover chicken with barbecue sauce, slap it between cheesy sourdough, and it’s on the table faster than delivery.
- Melted Perfection: The cheddar and Monterey Jack get all gooey, hugging the smoky-sweet chicken like they were made for each other.
- Lunch or Dinner: Honestly, it’s my backup plan for picky eaters and last-minute guests—always disappears.
- Stretches Leftovers: That extra grilled chicken from Sunday? Two slices of bread and a handful of cheese turn it into a brand-new meal.
Step-by-Step Instructions for BBQ Chicken Grilled Cheese
Master this method to create a perfectly crisp, melty sandwich with ideal texture in every bite.
Step 1: Season and Mix the Chicken Filling
In a mixing bowl, combine the 1.5 lb Cooked Chicken Breast with 0.75 cup Barbecue Sauce, 1 tsp Garlic Powder, 0.5 tsp Smoked Paprika, 0.5 tsp Kosher Salt, and 0.25 tsp Ground Black Pepper. Stir thoroughly until the chicken is evenly coated and the spices are fully incorporated.
This seasoning blend enhances the smoky depth of the barbecue sauce while ensuring every bite carries consistent flavor. If you prefer a sweeter profile, adjust by using a sweeter variety of barbecue sauce.
Step 2: Prepare the Cheese Blend and Slice the Onion
Combine the 8 oz Cheddar Cheese and 4 oz Monterey Jack Cheese in a bowl. The cheddar provides sharpness while the Monterey Jack adds creaminess for an optimal melt. Toss the shredded cheeses together gently to distribute them evenly.
Thinly slice the 0.5 whole Yellow Onion if using. The onion adds a subtle crunch and sweetness that balances the richness of the cheese and smoky chicken. Set both the cheese blend and sliced onion aside for assembly.
Step 3: Assemble the Sandwiches with Precision
Lay out the 8 slices Sourdough Bread and spread 0.25 cup Mayonnaise lightly on one side of each slice to create a golden, crispy exterior when grilled. On the unbuttered side of four slices, layer a portion of the cheese blend, followed by a generous amount of the barbecue chicken mixture.
Top the chicken with a few slices of yellow onion, if desired, then add another layer of the cheese blend. Place the remaining slices of sourdough bread, mayonnaise-side up, on top to complete the sandwiches.
Step 4: Grill to Crispy, Melty Perfection
Heat a large skillet or griddle over medium heat and add 1 tbsp Olive Oil. Once hot, add the assembled sandwiches and cook for 3-4 minutes per side, pressing down lightly with a spatula to ensure even contact with the pan.
Add 0.5 cup Unsalted Butter to the pan as needed to promote a deep golden-brown crust. The sandwiches are ready when the bread is crispy and golden and the cheese is fully melted, oozing slightly at the edges. Serve immediately for the best texture.
Pro Tips For Making Bbq Chicken Grilled Cheese
- Precook the Chicken: Shred your cooked chicken breast while it’s still warm—it absorbs the barbecue sauce better and blends into the cheese more evenly.
- Low and Slow: Use medium-low heat to melt the cheddar and Monterey Jack without burning the sourdough; high heat turns the cheese to rubber before the bread toasts.
- Drain the Sauce: Let excess barbecue sauce drip off the chicken for 30 seconds before assembling—too much makes the sandwich soggy and hard to flip.
- Butter the Outside: Spread softened butter on the outer slices of sourdough right before grilling for a golden, crispy crust that doesn’t stick.
Perfect Pairings for This Recipe
Side Dish Pairings
I love serving these with crispy sweet potato fries—toss 1 lb of fries with 1 tbsp olive oil and ½ tsp smoked paprika before baking at 425°F for 20-25 minutes. The sweetness complements the smoky barbecue perfectly. 💛
Fresh Salad Option
A simple coleslaw cuts through the richness. I mix 3 cups shredded cabbage with ¼ cup mayonnaise, 1 tbsp apple cider vinegar, and 1 tsp honey for a tangy crunch. It’s a classic pairing at local BBQ competitions.
Wine Pairings
For white wine lovers, a chilled Viognier with its floral notes and crisp acidity balances the smoky flavors. I prefer one from California’s Central Coast—it’s bold enough to stand up to the dish without overpowering it.
Beer Recommendations
A smoked porter is my go-to beer pairing here. The roasted malt flavors echo the barbecue smoke, while the carbonation cleanses your palate. Stone Brewing’s Smoked Porter is a fantastic choice if you can find it. 🍺
Dipping Sauces
Offer ranch dressing or blue cheese dressing on the side for dipping. I make mine with ½ cup sour cream, ¼ cup buttermilk, and a dash of Worcestershire sauce for extra depth.
Nutrition Facts
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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