BBQ Chicken Grilled Cheese Sandwich
A delicious and quick sandwich made with shredded BBQ chicken and melted cheese, perfect for a fast weeknight dinner or a game-day snack.
I grew up eating grilled cheese on rainy afternoons, and this BBQ Chicken Grilled Cheese turned that comfort-food memory into something smoky, saucy, and endlessly satisfying. It’s the kind of sandwich that shows up when you want a fast weeknight dinner, a game-day snack, or an upgraded lunch that feels indulgent without taking hours. If you like using rotisserie chicken or leftovers creatively, this sandwich is a perfect, no-fuss way to transform them into something new — and if you want a heartier BBQ chicken option, try this creamy BBQ chicken mac and cheese for a crowd-pleasing side or follow-up dish.
Why you’ll love this dish
This sandwich hits several sweet spots: it’s fast (uses cooked chicken), flexible (swap cheeses and toppings), and kid-friendly while still offering grown-up BBQ flavor. You get melty cheese, rich sauce, and crisp golden bread in under 15 minutes once the chicken is ready. It’s ideal for busy weeknights, casual lunches, or anytime you want to turn leftovers into something exciting.
What makes this recipe special is that it brings BBQ sauce into the grilled cheese world without making the bread soggy—small amounts of sauce, the right cheese, and medium heat keep everything balanced.
How this recipe comes together
Before you cook, here’s the quick process so you know what to expect: shred cooked chicken, toss it with a modest amount of BBQ sauce, layer it with cheese between two slices of buttered bread, and grill slowly until the outside is golden and the interior is hot and oozy. No complicated steps, just basic skillet technique and a short grill time to get that perfect melty center and crunchy exterior.
What you’ll need
- 2 slices of bread (your choice — sourdough, country, or sandwich loaf work well)
- 1 cup cooked chicken, shredded (rotisserie chicken is perfect)
- 1/2 cup BBQ sauce (pick your favorite — sweet, spicy, or smoky)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 tablespoon butter (for the skillet and to coat bread)
- Lettuce or spinach (optional, for freshness)
- Tomato slices (optional, add acidity)
- Onions (optional — raw red onion or caramelized are both good)
Notes/substitutions: use mayo instead of butter on the outside for extra crispness; swap chicken for pulled chicken or leftover turkey; use pepper jack for heat or smoked gouda for deeper flavor.
Step-by-step instructions
- In a medium bowl, toss the shredded chicken with the BBQ sauce until evenly coated. Use just enough sauce to flavor the chicken—too much will make the sandwich soggy.
- Heat a skillet over medium heat and add half the butter to melt.
- Butter one side of each bread slice. Place one slice, butter-side down, on the skillet.
- Sprinkle half the cheese over the bread. Add the BBQ chicken mixture in an even layer. Top with optional lettuce, tomato, and onions if using, then add the remaining cheese and place the second slice of bread on top, butter-side up.
- Grill gently for 3–4 minutes per side, pressing lightly with a spatula, until both sides are golden brown and the cheese has melted. If the bread browns too fast before the cheese melts, lower the heat and cover the pan for 30–60 seconds.
- Remove from the skillet, let rest 1 minute, slice in half, and serve warm.
01Ingredients
Main Ingredients
02Method
- Preparation
- Cooking
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0 OF 8 DONE03Recipe notes
- 01For best results, balance the amount of BBQ sauce used to prevent sogginess. Optional variations include using mayo instead of butter for crispness, swapping chicken for pulled adding spicy elements.
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Best ways to enjoy it
Serve this sandwich with a crisp side to balance the richness. Classic pairings include kettle chips, a simple green salad, or coleslaw. For something heartier, baked sweet potato fries or a bowl of tomato soup work beautifully. If you want a vegetable pairing that echoes the charred-sweet notes of BBQ, try serving it alongside roasted broccoli—this balsamic roasted broccoli makes a bright companion for melty sandwiches: balsamic roasted broccoli and red pepper grilled cheese.
For plating, cut the sandwich diagonally and nestle the halves at an angle. Garnish the plate with extra BBQ sauce for dipping and a wedge of lemon if you added tomato, to brighten flavors.
Storage and reheating tips
Refrigerate leftovers within two hours of cooking in an airtight container. Use within 3–4 days.
To reheat, use a skillet over low heat, flipping often until warmed through and the exterior crisps again. Covering briefly helps melt the cheese; reheat to an internal temperature of 165°F (74°C) for safety.
Freezing fully assembled sandwiches is not ideal because the bread gets soggy. Instead, freeze the BBQ chicken mixture in a sealed container for up to 3 months and assemble fresh when ready. Thaw overnight in the fridge before reheating and assembling.
Creative twists
- Spicy BBQ: add sliced pickled jalapeños and pepper jack cheese.
- Tex-Mex: mix in a spoonful of corn and black beans, top with avocado slices.
- Pulled chicken swap: replace chicken with leftover pulled chicken and reduce sauce to 1/4 cup.
- Vegetarian version: swap chicken for shredded jackfruit tossed in BBQ sauce or use a bean-and-cheese filling.
- Breakfast twist: add a fried egg and swap cheddar for Swiss for a smoky breakfast melt.
Common questions
How long does this take from start to finish?
A: If your chicken is already cooked, plan on 10–15 minutes total: 2–3 minutes to mix, 6–8 minutes to grill, and a minute to rest.
Can I make this ahead for a crowd?
A: Prep the BBQ chicken a day ahead and keep it chilled. Assemble and grill sandwiches as guests arrive for the best texture. Avoid assembling far in advance to prevent soggy bread.
What’s the best bread to use?
A: Sturdy, slightly thick slices like sourdough or country loaf hold up best to the filling and toast to a crisp without collapsing.
How do I prevent the sandwich from getting soggy?
A: Use a modest amount of sauce, pat the chicken if it’s overly wet, and grill at medium heat so the exterior seals quickly.
Is this safe for kids?
A: Yes — reduce spicy elements and choose a milder BBQ sauce. Cut into small manageable portions for younger kids.
Conclusion
If you want to compare variations or find a visual step-by-step, this version at BBQ Chicken Grilled Cheese – I Am Baker offers a lovely take with photos. For another idea, try my BBQ Chicken Grilled Cheese Sandwiches.
Lunch
Lunch
Lunch
