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bbq chicken grilled cheese
Ash Tyrrell

BBQ Chicken Grilled Cheese Recipe

When I first made this BBQ chicken grilled cheese recipe, I knew it was a game-changer. The crispy, buttery bread combined with tender BBQ chicken and gooey, melted Havarti cheese felt like a warm, comforting hug.
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Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil – Helps in softening the onions without making them greasy.
  • 1 small red onion thinly sliced – Thin slices ensure they caramelize faster and distribute evenly in the sandwich.
  • 3 cloves garlic minced – Freshly minced garlic brings out deeper, aromatic flavors.
  • 2 ½ cups shredded roasted chicken – Pre-cooked chicken cuts down on prep time; shredded pieces mix well with sauce.
  • ½ teaspoon paprika – Adds a smoky flavor to complement the BBQ sauce.
  • 1 teaspoon Worcestershire sauce – A touch of umami that rounds out the BBQ flavor.
  • 1 cup BBQ sauce – Choose your favorite brand or make your own for a personal twist.
  • 12 slices Havarti cheese – Havarti’s creamy texture melts beautifully and pairs perfectly with BBQ chicken.
  • ¼ cup butter – To create that golden crispy bread crust.
  • 2 cloves garlic minced (for the garlic butter) – Layers in even more flavor to the bread.
  • 2 teaspoons parsley minced – Adds a fresh, herbaceous note to the garlic butter.
  • 12 slices sourdough bread or sturdy white bread – Choose bread sturdy enough to hold all the fillings while grilling.

Method
 

  1. Start by melting the butter in a microwave-safe bowl. Add minced garlic and parsley to the bowl, stirring until combined. The garlic butter is what makes the bread so flavorful and crispy, giving it that golden perfection.
  2. Take your shredded chicken and place it in a medium bowl. Mix it thoroughly with paprika, Worcestershire sauce, and BBQ sauce. You’ll want each piece of chicken to be coated in that tangy, smoky goodness.
  3. Heat olive oil in a skillet over medium heat. Toss in the thinly sliced red onions and cook for about two minutes, just until they soften. Stir occasionally to prevent them from sticking. These softened onions add a subtle sweetness to balance the BBQ flavors.
  4. Lay the slices of bread out on your work surface. Spread the garlic butter evenly on one side of each slice. Flip six slices so the buttered side faces down. Layer Havarti cheese, then spread an even portion of the BBQ chicken mixture on top. Add a second layer of Havarti before topping it with the other six slices of bread, buttered side up.
  5. Place the sandwiches in the skillet over medium heat. Grill for 3-5 minutes on one side until golden brown, then flip them carefully using a spatula. Lower the heat slightly and cook for another 3-5 minutes until the cheese melts and the second side is golden. The result is a crisp, cheesy sandwich that’s irresistible.

Notes

  • Always work with freshly shredded cheese. Pre-shredded cheese tends to have anti-caking agents that prevent smooth melting.
  • Use sourdough bread for its tangy flavor and firm structure, ideal for grilling.
  • Don’t skimp on the garlic butter. It’s worth every calorie for that crispy, flavorful crust.
  • If you like your BBQ sauce spicy or sweet, choose a brand that aligns with your preferences. Personalizing your sauce takes the flavor up a notch.