What the heck is this?
Take everything you love about BBQ chicken — smoky, tangy, saucy goodness — and smash it together with a golden, buttery grilled cheese sandwich. The result? A melty masterpiece that might just ruin all other sandwiches for you. It’s got shredded BBQ chicken, heaps of gooey cheese (because obviously), and crispy toasted bread holding it all together like a champion. This is not your average grilled cheese. This is grilled cheese that decided to show up in cowboy boots with a side of sass and a whole lot of flavor.
Why You’ll Love This Recipe
Smoky BBQ chicken + melty cheese = flavor bomb
Ready in under 30 minutes — weeknight win
Perfect for using up leftover rotisserie chicken
Crispy on the outside, gooey on the inside
Pairs with soup, salad, chips, or nothing (it holds its own)
Can be made in a skillet, panini press, or even the air fryer
The Good Stuff You’ll Need
For the Filling:
2 cups cooked, shredded chicken (rotisserie or leftover works great)
1/2 cup BBQ sauce (go sweet, smoky, spicy — your call)
1/4 small red onion, thinly sliced (optional but delicious)
For the Sandwiches:
8 slices sourdough or Texas toast (thick bread = better crunch)
2 tbsp butter, softened
1 1/2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella or Monterey Jack (melty goodness)
Extra BBQ sauce for drizzling (optional but encouraged)
Let’s Do This
Step 1: Prep the Chicken
Mix the shredded chicken with BBQ sauce in a bowl until well coated. Warm it up in the microwave or a skillet just until heated through. If you’re using onions, add them in and give everything a quick toss.
Step 2: Assemble the Sandwiches
Butter one side of each slice of bread. Lay four slices butter-side-down on a clean surface. Layer with cheddar, a generous scoop of BBQ chicken, mozzarella, and a drizzle of extra BBQ sauce if you’re feeling wild. Top with the remaining slices of bread, butter-side-up.
Step 3: Grill Time
Heat a large skillet or griddle over medium heat. Grill sandwiches 3–5 minutes per side until the bread is golden and crispy, and the cheese is fully melted. Press down slightly with a spatula for that dreamy, melty finish. If your cheese isn’t melting fast enough, cover the pan loosely with a lid to trap the heat.
Step 4: Slice and Devour
Let the sandwiches rest for a minute (if you can wait), then slice diagonally for the classic grilled cheese look. Prepare for cheese pulls and crispy edge perfection.
Serving Suggestions
Tomato soup, obviously. But BBQ chicken grilled cheese also pairs beautifully with:
– Coleslaw or potato salad
– A pickle spear and kettle chips
– Sweet potato fries
– A cold beer or iced tea
Switch It Up
Spicy twist: Add sliced jalapeños or use spicy BBQ sauce
Add bacon: Because why not? A few crispy strips take it over the top
Different cheese: Smoked gouda, pepper jack, or provolone add a fun spin
Go veggie: Swap the chicken for BBQ jackfruit or sautéed mushrooms
Make-Ahead Tips
You can prep the BBQ chicken mixture ahead and store in the fridge for up to 3 days. Assemble sandwiches when ready to grill.
Reheat leftovers in a skillet or air fryer to crisp them back up — avoid the microwave unless you like soggy bread (we don’t).
Questions People Actually Ask
Q: Can I make this in the air fryer?
A: Yep! Air fry at 375°F for about 6–8 minutes, flipping halfway. You’ll get ultra-crispy bread and melty centers.
Q: What’s the best bread to use?
A: Sourdough or Texas toast holds up great. Just avoid super thin bread — it’ll get soggy.
Q: Can I make it spicy?
A: 100%. Add hot sauce, spicy BBQ sauce, or sliced jalapeños to bring the heat.
Q: Can I freeze these?
A: You can freeze assembled but ungrilled sandwiches. Wrap tightly in foil and freeze. Cook straight from frozen on a skillet or in the air fryer — just add a few minutes to the cook time.
BBQ Chicken Grilled Cheese: Gooey, Smoky, Crispy Perfection Between Two Slices
- Total Time: 25 minutes
- Yield: 4 sandwiches
Description
Take everything you love about BBQ chicken — smoky, tangy, saucy goodness — and smash it together with a golden, buttery grilled cheese sandwich. The result? A melty masterpiece that might just ruin all other sandwiches for you. It’s got shredded BBQ chicken, heaps of gooey cheese (because obviously), and crispy toasted bread holding it all together like a champion. This is not your average grilled cheese. This is grilled cheese that decided to show up in cowboy boots with a side of sass and a whole lot of flavor.
Ingredients
For the Filling:
2 cups cooked, shredded chicken (rotisserie or leftover works great)
1/2 cup BBQ sauce (go sweet, smoky, spicy — your call)
1/4 small red onion, thinly sliced (optional but delicious)
For the Sandwiches:
8 slices sourdough or Texas toast (thick bread = better crunch)
2 tbsp butter, softened
1 1/2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella or Monterey Jack (melty goodness)
Extra BBQ sauce for drizzling (optional but encouraged)
Instructions
Step 1: Prep the Chicken
Mix the shredded chicken with BBQ sauce in a bowl until well coated. Warm it up in the microwave or a skillet just until heated through. If you’re using onions, add them in and give everything a quick toss.
Step 2: Assemble the Sandwiches
Butter one side of each slice of bread. Lay four slices butter-side-down on a clean surface. Layer with cheddar, a generous scoop of BBQ chicken, mozzarella, and a drizzle of extra BBQ sauce if you’re feeling wild. Top with the remaining slices of bread, butter-side-up.
Step 3: Grill Time
Heat a large skillet or griddle over medium heat. Grill sandwiches 3–5 minutes per side until the bread is golden and crispy, and the cheese is fully melted. Press down slightly with a spatula for that dreamy, melty finish. If your cheese isn’t melting fast enough, cover the pan loosely with a lid to trap the heat.
Step 4: Slice and Devour
Let the sandwiches rest for a minute (if you can wait), then slice diagonally for the classic grilled cheese look. Prepare for cheese pulls and crispy edge perfection.
Notes
Tomato soup, obviously. But BBQ chicken grilled cheese also pairs beautifully with:
– Coleslaw or potato salad
– A pickle spear and kettle chips
– Sweet potato fries
– A cold beer or iced tea
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~530 per serving
- Fat: ~28g
- Carbohydrates: ~36g
- Protein: ~31g