Smoky BBQ Chicken Grilled Cheese Melt (Print Version)

Smoky BBQ Chicken Grilled Cheese Melt - A gooey, savory grilled cheese with tender BBQ chicken. Quick to make, it's a comforting meal for any day.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains dairy, gluten, chicken

# Ingredients:

→ Base Ingredients

01 - Sourdough Bread (4 slices)
02 - Cooked Shredded Chicken (1 cup)
03 - Sharp Cheddar Cheese (4 slices or 1/2 cup shredded)
04 - Monterey Jack Cheese (4 slices or 1/2 cup shredded)

→ Flavor Boosters

05 - Your Favorite BBQ Sauce (1/2 cup)
06 - Red Onion (1/4 small, thinly sliced)

→ Seasonings

07 - Garlic Powder (1/4 teaspoon)
08 - Smoked Paprika (1/4 teaspoon)

→ For Grilling

09 - Butter (2 tablespoons, softened)

# Instructions:

01 - First things first, get that chicken ready. If you’re using leftover cooked chicken, shred it up nice and fine. If it's a bit dry, a splash of broth can help. In a medium bowl, toss the shredded chicken with your favorite BBQ sauce, a pinch of garlic powder, and smoked paprika. Stir it all together until the chicken is evenly coated and smells absolutely divine. This is where the magic starts to happen, and honestly, I usually taste-test a bit too much at this stage. Make sure it's well mixed, like you're preparing a little flavor explosion for your sandwich.
02 - Now for the bread! Lay out your sourdough slices on a clean surface. Generously butter one side of each slice. This buttered side is going to be the outside of your sandwich, getting all golden and crispy. On the unbuttered side of two slices (these will be your bottom pieces), layer a good amount of sharp cheddar. I always make sure the cheese goes right to the edges; nobody wants a naked crust, am I right? This base layer of cheese is crucial for holding everything together. It’s like the foundation of a very delicious building.
03 - Next, spoon a generous amount of your BBQ chicken mixture over the cheddar on those bottom slices. Don't be shy here; we want a hearty sandwich! Spread it out evenly. Then, on top of the chicken, sprinkle your thinly sliced red onion. I sometimes add a few extra slices, because I love that zing! Finally, top the red onion with the Monterey Jack cheese. This cheese melts so beautifully and helps to bind the chicken and onion. It's like a cheesy blanket for your BBQ chicken grilled cheese.
04 - Carefully place the remaining two buttered bread slices on top of your cheese and chicken layers, butter-side up. Gently press down on each sandwich to make sure everything is snug and compact. This step is important for keeping your sandwich from falling apart when you flip it. I’ve had more than one sandwich explode on me because I didn’t press down enough, leaving me with a cheesy, chicken-y mess in the pan. Don't be like me on those days; be firm but gentle!
05 - Heat a large non-stick skillet or griddle over medium-low heat. This is key! If the heat is too high, your bread will burn before the cheese has a chance to melt properly. Place your assembled BBQ Chicken Grilled Cheese sandwiches in the hot skillet. Cook for about 4-6 minutes per side, or until the bread is a beautiful golden brown and the cheese is gloriously melted and gooey. You'll see the cheese start to ooze out, and honestly, that’s when you know you’re doing it right. The smell in your kitchen will be incredible, trust me.
06 - Once both sides are golden and the cheese is fully melted, carefully remove the sandwiches from the skillet. Let them rest on a cutting board for a minute or two; this helps the cheese set a little and prevents a total mess when you slice them. Then, slice each sandwich in half, diagonally, for that classic grilled cheese look. The steam will rise, the cheese will stretch, and it’s honestly a moment of pure culinary joy. Serve immediately and prepare for happy sighs. This BBQ Chicken Grilled Cheese is best enjoyed hot!

# Notes:

01 - Always use medium-low heat for grilling; it prevents burnt bread and ensures melted cheese.
02 - You can prep the BBQ chicken mixture a day ahead and store it in the fridge for a quick assembly later.
03 - No Monterey Jack? Colby Jack or even provolone will work in a pinch, I've tried it!
04 - Serve with a side of creamy coleslaw or some crispy sweet potato fries for a complete meal.

# Equipment Needed:

01 - Large non-stick skillet or griddle
02 - mixing bowl
03 - cutting board
04 - spatula

# Nutrition (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 45g
Protein: 40g

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