What the heck is this?
Okay, so picture this: tender, smoky BBQ chicken that’s been slow-cooked to perfection, piled high with sharp cheddar cheese that gets all melty and gooey, sandwiched between two slices of buttery, toasted bread. But wait, there’s more — we’re talking caramelized onions, crispy bacon (because why not?), and a tangy BBQ sauce that ties everything together like a beautiful, messy symphony.
This isn’t just a sandwich — it’s a full-blown experience that’ll have you questioning every other lunch decision you’ve ever made. My neighbor literally asked me to make this for his birthday dinner instead of cake. That’s the power we’re dealing with here. Fair warning: once you make this, regular sandwiches will seem like sad, dry disappointments.
Why You’ll Love This Recipe
- It’s comfort food that hugs you from the inside
- Perfect for using up leftover chicken (or rotisserie if you’re smart)
- Takes 20 minutes if you’ve got the chicken ready
- Feeds your soul and your stomach simultaneously
- Works as lunch, dinner, or “I’ve had a rough day” food
- Kids will actually eat it without complaining
- Makes your kitchen smell like heaven
The Good Stuff You’ll Need
For the BBQ Chicken:
- 3 cups cooked chicken, shredded (rotisserie works perfectly)
- 1/2 cup BBQ sauce (plus extra for serving)
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional, for those who like to live dangerously)
- Salt and pepper to taste
For the Sandwich Build:
- 8 slices thick-cut bread (brioche, sourdough, or whatever makes you happy)
- 2 cups sharp cheddar cheese, shredded
- 4 strips bacon, cooked and crumbled
- 1 large onion, sliced and caramelized
- 4 tbsp butter, softened
- Pickles for serving (trust me on this)
For the Caramelized Onions:
- 1 large yellow onion, sliced thin
- 2 tbsp butter
- 1 tbsp brown sugar
- Pinch of salt
Let’s Do This
Step 1: Get Those Onions Going
Start with the onions because they take the longest and you’ll hate yourself if you forget.
Melt 2 tbsp butter in a large skillet over medium-low heat.
Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 20-25 minutes until they’re golden brown and sweet.
Add brown sugar in the last 5 minutes. Set aside and try not to eat them all with a spoon.
Step 2: Make That BBQ Chicken Magical
If you’re using leftover chicken, shred it up. If you’re starting with raw chicken, cook it first (season with salt and pepper, sauté until done, then shred).
In a medium saucepan, combine shredded chicken, BBQ sauce, brown sugar, smoked paprika, garlic powder, and cayenne.
Heat over medium-low, stirring occasionally, for 8-10 minutes until everything’s heated through and saucy. Taste and adjust — more BBQ sauce? More spice? You’re the boss.
Step 3: Bacon Time
Cook your bacon until crispy. Crumble it up and set aside. Save some of that bacon fat for later if you’re feeling fancy.
Step 4: Assembly Line
Butter one side of each bread slice. This is going on the outside for that golden, crispy perfection.
On the unbuttered side of 4 slices, layer:
- A generous scoop of BBQ chicken
- Caramelized onions
- Crumbled bacon
- A mountain of shredded cheddar
- Top with remaining bread slices, buttered side up
Step 5: Grilled Cheese Magic
Heat a large skillet or griddle over medium heat.
Cook sandwiches for 3-4 minutes per side until golden brown and the cheese is melted and oozing out the sides.
Press down gently with a spatula to help everything meld together, but don’t squish the life out of them.
Step 6: The Moment of Truth
Let them rest for 2 minutes (if you can wait that long) before cutting diagonally.
Serve immediately with extra BBQ sauce, pickles, and maybe some coleslaw if you’re feeling fancy.
Serving Suggestions
- Pair with crispy fries, onion rings, or kettle chips
- A cold beer or sweet tea makes this complete
- Serve with coleslaw or a simple salad to cut through the richness
- Have plenty of napkins because this gets messy (in the best way)
Switch It Up
Spicy Version: Add sliced jalapeños or use a spicy BBQ sauce. Ghost pepper jack cheese if you’re insane.
Smoky Twist: Use smoked cheddar and add a dash of liquid smoke to the chicken.
Hawaiian Style: Add grilled pineapple slices because sometimes you need that sweet-tangy contrast.
Loaded Version: Add avocado slices and more bacon because why not?
Lighter Take: Use whole grain bread, reduce the cheese, and add some lettuce and tomato.
Make-Ahead Tips
- Make the BBQ chicken mixture up to 3 days ahead and store in the fridge
- Caramelize onions in big batches and freeze them in portions
- Cook bacon ahead and store in the fridge — it reheats perfectly
- Don’t assemble the sandwiches ahead of time unless you enjoy soggy bread
Questions People Actually Ask
Q: Can I use a different cheese? A: Sure! Gouda, pepper jack, or even cream cheese work great. Just make sure it melts well.
Q: What’s the best BBQ sauce for this? A: Whatever you like! Sweet, tangy, smoky — they all work. I like a good Kansas City style for this.
Q: Can I make this in a panini press? A: Absolutely! Just watch the timing so it doesn’t burn.
Q: How do I keep the sandwich from falling apart? A: Don’t overfill it, and let it rest a minute or two after cooking before cutting.
Q: Can I freeze the BBQ chicken mixture? A: Yep! Freeze it in portions and thaw overnight in the fridge when you want to use it.
Q: What if I don’t have time to caramelize onions? A: Skip them or use crispy fried onions from a bag. Not the same, but still tasty.
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Tasty BBQ Chicken Cheddar: The Sandwich That Ruins All Other Sandwiches
- Total Time: 25 minutes
- Yield: 4 sandwiches 1x
Description
Okay, so picture this: tender, smoky BBQ chicken that’s been slow-cooked to perfection, piled high with sharp cheddar cheese that gets all melty and gooey, sandwiched between two slices of buttery, toasted bread. But wait, there’s more — we’re talking caramelized onions, crispy bacon (because why not?), and a tangy BBQ sauce that ties everything together like a beautiful, messy symphony.
This isn’t just a sandwich — it’s a full-blown experience that’ll have you questioning every other lunch decision you’ve ever made. My neighbor literally asked me to make this for his birthday dinner instead of cake. That’s the power we’re dealing with here. Fair warning: once you make this, regular sandwiches will seem like sad, dry disappointments.
Ingredients
For the BBQ Chicken:
- 3 cups cooked chicken, shredded (rotisserie works perfectly)
- 1/2 cup BBQ sauce (plus extra for serving)
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional, for those who like to live dangerously)
- Salt and pepper to taste
For the Sandwich Build:
- 8 slices thick-cut bread (brioche, sourdough, or whatever makes you happy)
- 2 cups sharp cheddar cheese, shredded
- 4 strips bacon, cooked and crumbled
- 1 large onion, sliced and caramelized
- 4 tbsp butter, softened
- Pickles for serving (trust me on this)
For the Caramelized Onions:
- 1 large yellow onion, sliced thin
- 2 tbsp butter
- 1 tbsp brown sugar
- Pinch of salt
Instructions
Step 1: Get Those Onions Going
Start with the onions because they take the longest and you’ll hate yourself if you forget.
Melt 2 tbsp butter in a large skillet over medium-low heat.
Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 20-25 minutes until they’re golden brown and sweet.
Add brown sugar in the last 5 minutes. Set aside and try not to eat them all with a spoon.
Step 2: Make That BBQ Chicken Magical
If you’re using leftover chicken, shred it up. If you’re starting with raw chicken, cook it first (season with salt and pepper, sauté until done, then shred).
In a medium saucepan, combine shredded chicken, BBQ sauce, brown sugar, smoked paprika, garlic powder, and cayenne.
Heat over medium-low, stirring occasionally, for 8-10 minutes until everything’s heated through and saucy. Taste and adjust — more BBQ sauce? More spice? You’re the boss.
Step 3: Bacon Time
Cook your bacon until crispy. Crumble it up and set aside. Save some of that bacon fat for later if you’re feeling fancy.
Step 4: Assembly Line
Butter one side of each bread slice. This is going on the outside for that golden, crispy perfection.
On the unbuttered side of 4 slices, layer:
- A generous scoop of BBQ chicken
- Caramelized onions
- Crumbled bacon
- A mountain of shredded cheddar
- Top with remaining bread slices, buttered side up
Step 5: Grilled Cheese Magic
Heat a large skillet or griddle over medium heat.
Cook sandwiches for 3-4 minutes per side until golden brown and the cheese is melted and oozing out the sides.
Press down gently with a spatula to help everything meld together, but don’t squish the life out of them.
Step 6: The Moment of Truth
Let them rest for 2 minutes (if you can wait that long) before cutting diagonally.
Serve immediately with extra BBQ sauce, pickles, and maybe some coleslaw if you’re feeling fancy.
Notes
- Pair with crispy fries, onion rings, or kettle chips
- A cold beer or sweet tea makes this complete
- Serve with coleslaw or a simple salad to cut through the richness
- Have plenty of napkins because this gets messy (in the best way)
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~520 kcal
- Fat: ~28g
- Carbohydrates: ~35g
- Protein: ~520 kcal