Few things make me happier than biting into a perfectly grilled cheese sandwich. There’s something about the crunch of golden bread and the gooey stretch of melted cheese that feels comforting in a way nothing else does.

But then I discovered this BBQ Chicken Grilled Cheese, and it completely changed my idea of a grilled sandwich.

Tender shredded chicken tossed in smoky BBQ sauce, melty cheese, caramelized onions, and garlic-buttered sourdough come together to create a sandwich that is bold, flavorful, and deeply satisfying.

I have to admit, the first time I made it, I felt a little smug watching everyone’s eyes light up after the first bite. I knew I had stumbled onto something special.

Whether you’re making lunch for yourself, feeding your family, or looking for a quick dinner that feels indulgent without taking hours, this sandwich has you covered. I want to walk you through everything I do to make it perfect every single time.

I think you will also love – California Turkey Club Wraps and Cheesy Garlic Chicken Wrap

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Why I Love This Recipe

I could give you a bunch of bullet points, but here’s what really makes this sandwich special to me:

• The BBQ sauce gives the chicken this incredible smoky sweetness that hits every bite without being overwhelming. I always find myself sneaking a taste of the chicken straight from the bowl before I even make the sandwich.
• The garlic butter on the sourdough transforms it from just bread to something magical. I love how the edges get golden and crispy while the inside stays soft.
• It’s fast. I love meals that feel indulgent but don’t take forever, and this one is ready in about 20 minutes from start to finish.
• Leftovers are actually a treat. I often make extra BBQ chicken just so I can enjoy a reheated version the next day with that same melty, crispy satisfaction.
• Everyone I’ve served it to loves it. I promise you, even picky eaters can’t resist this sandwich.

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Ingredients You’ll Need

I like keeping things simple but flavorful. Here’s what I use:

For the Garlic Butter:

• 4 tablespoons butter, melted
• 2 cloves garlic, minced
• 1 teaspoon fresh parsley, chopped

For the BBQ Chicken:

• 2 cups cooked, shredded chicken (rotisserie chicken works wonderfully if you’re short on time)
• ¼ cup BBQ sauce, I always use my favorite brand, but you can experiment
• 1 teaspoon smoked paprika
• 1 tablespoon Worcestershire sauce

For the Sandwiches:

• 1 small red onion, thinly sliced
• 1 tablespoon olive oil
• 12 slices sourdough bread
• 12 slices cheese – cheddar, mozzarella, or pepper jack all work

I also want to mention that I like making a few personal tweaks sometimes. If I have jalapeños on hand, I’ll add them for a little heat. Or if I’m feeling indulgent, I’ll add extra cheese just because life is too short not to.

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Step-by-Step Instructions

Step 1 – Make the Garlic Butter

I start by mixing the melted butter, garlic, and parsley in a small bowl. Letting it sit for a few minutes helps the flavors really bloom. I always brush it generously onto the bread because that’s what gives the crust that perfect golden crunch. Trust me, it’s worth every extra second.

Step 2 – Prepare the BBQ Chicken

I toss the shredded chicken with BBQ sauce, smoked paprika, and Worcestershire sauce in a large bowl until it’s all coated.

I like letting it sit for a few minutes while I prep the other ingredients so the flavors meld together. Sometimes I sneak a little taste to make sure it’s just right before assembling.

Step 3 – Sauté the Onions

In a small skillet, I heat olive oil over medium heat and sauté the thinly sliced red onions for 3-4 minutes until soft and slightly caramelized.

I’ve found that taking the time to cook the onions really adds depth and sweetness to the sandwich that you can’t get from raw onions.

Step 4 – Assemble the Sandwiches

Here’s where it gets fun. I spread the garlic butter on one side of each bread slice.

Then I flip the slices over (so buttered side is down), place a slice of cheese on half of the slices, scoop a generous portion of BBQ chicken on top, add another slice of cheese, and top with the remaining slice of bread, buttered side up.

I always press down lightly so everything sticks together without squishing the bread.

Step 5 – Grill the Sandwiches

I heat a non-stick skillet over medium heat. Cooking on medium ensures the bread gets golden and crispy without burning, while the cheese melts perfectly.

I grill each sandwich for 3-4 minutes on the first side, flip carefully, and cook another 3-4 minutes. I peek under the edge to make sure the crust is just the right color before flipping. There’s nothing worse than burnt bread.

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Serving Suggestions

I like to pair this sandwich with sides that complement its richness:

• Coleslaw – The crunch and tanginess balance the cheese and BBQ perfectly.
• Potato chips – Because a little crunch on the side never hurts.
• Pickles – Their acidity cuts through the richness beautifully.
• Tomato soup – I sometimes dunk the sandwich slightly in the soup because it’s nostalgic and comforting.

Honestly, you can eat this on its own and be completely happy, but pairing it with one or two sides makes it feel like a full, satisfying meal.

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Tips for the Best Sandwich

I’ve made this sandwich dozens of times and learned a few things:

• Use thick-cut sourdough. It crisps beautifully but holds the filling without falling apart.
• Don’t skimp on the garlic butter. It’s what makes the crust golden and flavorful.
• Keep your heat at medium. High heat burns the bread before the cheese melts, and low heat gives you soggy bread.
• Make the BBQ chicken ahead of time. I often prep it in the morning or the night before to save time and deepen the flavor.
• Play with cheese. I love cheddar and mozzarella together, but feel free to use your favorite melty cheese.

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Variations I Love

I like to mix things up sometimes, depending on what I have in the kitchen or the mood I’m in. Here are a few of my favorite twists on this BBQ Chicken Grilled Cheese:

Vegetarian – I sometimes swap the chicken for shredded jackfruit. It soaks up the BBQ sauce beautifully, and you still get that satisfying, meaty texture without any actual meat. It’s my go-to when I want all the flavor with a plant-based twist.

Gluten-free – I’ve tried several gluten-free breads, and a sourdough-style option works best for me. It crisps nicely in the skillet and holds the filling without falling apart. Perfect if you’re cooking for someone with dietary restrictions.

Spicy version – Some days I want a little heat. Adding sriracha to the chicken or tossing in sliced jalapeños gives the sandwich a bold kick. I like doing this when I’m craving something with more punch.

Bacon twist – Crispy bacon on top of the BBQ chicken before closing the sandwich takes it to the next level. It adds a crunchy, smoky layer that’s irresistible. I usually only do this when I really want to treat myself.

Each of these variations is easy to try and doesn’t complicate the recipe. I love having options because it keeps this sandwich exciting every time I make it.

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Frequently Asked Questions

Can I make this in an air fryer?
Yes, and it’s great for smaller sandwiches. Preheat to 370°F and cook for 5-6 minutes, flipping halfway through.

What BBQ sauce works best?
I prefer a sweet and smoky sauce, but you can experiment. Honey-based, spicy, or vinegar-forward sauces all work well.

Can I use different cheeses?
Absolutely. Cheddar, gouda, mozzarella, or pepper jack all melt beautifully.

How should I store leftovers?
Wrap sandwiches in foil and store in the fridge for up to two days. Reheat in a skillet or air fryer to get that crispiness back.

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Kitchen Tools You’ll Need

• Non-stick skillet – For even cooking and golden crusts.
• Mixing bowls – For garlic butter and BBQ chicken.
• Spatula – Makes flipping sandwiches easy.
• Sharp knife – For slicing bread and onions.

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Final Thoughts

I can honestly say this BBQ Chicken Grilled Cheese has become one of my favorite comfort foods. It’s cheesy, smoky, crispy, and unbelievably satisfying. Making it is quick, simple, and every time I bite into it, I feel like I’m treating myself to something special.

I love that it works for a solo lunch, a family dinner, or a cozy night in. Once you try it, I have no doubt you’ll come back to this recipe again and again.

Take your time making it, savor each bite, and don’t be afraid to experiment with flavors that you love. This sandwich is all about joy, flavor, and simplicity at its very best.