If BBQ Chicken Grilled Cheese Sandwiches sound like the kind of dinner that could fix your whole mood… you’re in the right kitchen. This is that “I’m tired, everyone’s hungry, and I need a win” kind of recipe—crispy garlic-butter bread, gooey Havarti, and saucy BBQ chicken tucked inside like a cozy little secret.
And the best part? It’s fast. No slow cooker required today (though you know I love one). This is a skillet moment—quick comfort with big “please make this again” energy.
Table of Contents
Why You’ll Love These BBQ Chicken Grilled Cheese Sandwiches
- Weeknight lifesaver: Uses shredded roasted chicken, so the “hard part” is already done.
- Picky-eater approved: It’s grilled cheese… with BBQ. Very little arguing happens here.
- Big flavor, minimal effort: Garlic butter + Havarti + BBQ sauce = sandwich magic.
- Perfect for using leftovers: Rotisserie chicken, leftover grilled chicken, even turkey works.
If your day has been a little too “everything everywhere all at once,” these sandwiches are your edible reset button.
Ingredients You’ll Need
BBQ Chicken Filling
- 2 tablespoons olive oil
- 1 small red onion, thinly sliced
- 3 cloves garlic, minced
- 2 ½ cups shredded roasted chicken
- ½ teaspoon paprika (smoked paprika is extra cozy if you have it)
- 1 teaspoon Worcestershire sauce
- 1 cup BBQ sauce
- 12 slices Havarti cheese
Garlic Butter Bread
- ¼ cup butter
- 2 cloves garlic, minced
- 2 teaspoons parsley, minced
- 12 slices sourdough bread (or sturdy white bread)
Ingredient pep talk: Use a BBQ sauce you actually like. Sweet? Smoky? Spicy? This sandwich will proudly carry whatever vibe you choose.
How to Make BBQ Chicken Grilled Cheese Sandwiches
Step 1: Make the BBQ chicken
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced red onion and cook until softened, about 2 minutes.
- Add the minced garlic and cook until fragrant, about 30 seconds (don’t walk away—garlic burns like it’s auditioning for drama).
- Stir in the shredded chicken, paprika, Worcestershire sauce, and BBQ sauce.
- Cook until everything is heated through, about 2–3 minutes.
- Remove from heat and set aside.
Step 2: Mix the garlic butter
- In a medium bowl, combine butter, garlic, and parsley.
- Microwave until melted.
This garlic butter is not optional. It’s the reason your kitchen will smell like a “come hug me” candle.
Step 3: Assemble the sandwiches
- Lay 12 slices of bread on a clean work surface.
- Spread the melted garlic butter mixture over each slice.
- Flip the bread over so the buttered side is facing down (and the unbuttered side is up).
- On 6 slices, layer:
- 1 slice Havarti
- A generous scoop of BBQ chicken (divide evenly)
- 1 more slice Havarti
- Top with the remaining 6 bread slices—buttered side facing up.
Cheese on both sides is the grilled cheese equivalent of wearing comfy pajamas and still looking cute.
Step 4: Cook until golden and melty
- Place sandwiches in a large non-stick skillet over medium heat.
- Cook until the bottoms are browned, 3–5 minutes.
- Flip the sandwiches carefully.
- Reduce heat to medium-low and cook another 3–5 minutes, until browned and the cheese is melted.
Pro move: Press gently with a spatula while cooking. Not smash-it-flat energy—just a little “stay together, sweetheart.”
Tips for the Best Sandwich Ever
- Lower the heat after flipping. The bread browns faster than the cheese melts, and nobody wants a sandwich that’s toasted outside and still shy inside.
- Shred the chicken small. Big chunks make the sandwich harder to flip and eat. (We’re going for cozy, not chaotic.)
- Don’t overstuff. I know, I know. But if the filling is falling out like it’s trying to escape, your flipping life gets complicated.
- Use sturdy bread. Sourdough is amazing because it stays crisp and holds up to the BBQ sauce without getting soggy.
- Sauce control: If your BBQ chicken looks extra saucy, that’s delicious—but too much can make the bread steam instead of crisp. Aim for saucy, not soupy.
And if your cheese isn’t melting fast enough? Just cover the skillet for a minute. Think of it as a tiny cheese sauna.
A Little Story From My Kitchen
I first made BBQ Chicken Grilled Cheese Sandwiches during one of those weeks where my to-do list felt like it had its own zip code. I had leftover chicken, a bottle of BBQ sauce, and exactly zero patience for a complicated dinner.
I threw it together, flipped one sandwich a little too confidently (read: it tried to fall apart), and still… it turned out amazing. My family ate in happy silence—the highest compliment. Now it’s my “I need comfort but I also need speed” recipe.
FAQs About BBQ Chicken Grilled Cheese Sandwiches
Can I use a different cheese besides Havarti?
Absolutely. Havarti melts like a dream, but cheddar, mozzarella, Monterey Jack, or provolone all work great in BBQ Chicken Grilled Cheese Sandwiches. If you want extra bold flavor, try a mix—cheddar + mozzarella is a crowd-pleaser.
What’s the best chicken to use?
Rotisserie chicken is the easiest. Leftover baked chicken, grilled chicken, or even shredded turkey works too. Just keep it shredded so it heats quickly and sandwiches neatly.
Can I make the BBQ chicken ahead of time?
Yes! Make the filling up to 3 days ahead and store it in an airtight container in the fridge. Reheat gently in a skillet or microwave before assembling.
How do I store leftovers?
Wrap cooled sandwiches in foil and refrigerate for up to 2 days. Reheat in a skillet over low heat to re-crisp the bread. (Microwave works, but you’ll lose that crunch.)
Can I freeze these sandwiches?
You can, but grilled cheese is happiest fresh. If you do freeze, wrap tightly and thaw in the fridge overnight. Reheat in a skillet or toaster oven until hot and crispy.
Serve It Up and Enjoy the Cozy
These BBQ Chicken Grilled Cheese Sandwiches are the kind of meal that feels like you tried way harder than you actually did—and I love that for us. They’re crispy, melty, tangy, and comforting in that “everything’s going to be okay” way.
So the next time you’ve got leftover chicken and a hungry crew circling the kitchen, pull out the skillet and make a batch of BBQ Chicken Grilled Cheese Sandwiches. Your future self (and your taste buds) will be very grateful.
Keep the Comfort-Food Party Going (More Easy Favorites)
- If you’re craving something cool and crunchy on the side, pair these sandwiches with Spicy Corn Slaw for that sweet-heat bite that makes BBQ flavors pop.
- Want to keep the chicken theme rolling? Try BBQ Pineapple Chicken Kabobs next—sticky, juicy, and totally backyard-vibes (even if you’re cooking in slippers).
- For a super simple dinner lineup, add a fresh bowl of Summer Corn Salad with Avocado—it’s bright, creamy, and basically tastes like sunshine.
- And if you’re in full-on comfort mode, don’t miss BBQ Chicken Mac and Cheese—because sometimes we all deserve a little extra cheesy happiness.
If you made these BBQ Chicken Grilled Cheese Sandwiches, I’d LOVE to hear how they turned out! Leave a quick review and tap your star rating ⭐⭐⭐⭐⭐—it helps others find this recipe (and makes my day, too!).
BBQ Chicken Grilled Cheese Sandwiches
- Total Time: 25 minutes
- Yield: 6 sandwiches 1x
Description
These BBQ Chicken Grilled Cheese Sandwiches are crispy on the outside, melty in the middle, and loaded with saucy shredded BBQ chicken and Havarti cheese. Made with garlic butter sourdough and simple ingredients, this easy comfort-food dinner comes together fast and is perfect for busy weeknights.
Ingredients
BBQ Chicken
- 2 tablespoons olive oil
- 1 small red onion, thinly sliced
- 3 cloves garlic, minced
- 2 ½ cups shredded roasted chicken
- ½ teaspoon paprika (smoked paprika recommended)
- 1 teaspoon Worcestershire sauce
- 1 cup BBQ sauce
- 12 slices Havarti cheese
Garlic Butter Bread
- ¼ cup butter
- 2 cloves garlic, minced
- 2 teaspoons parsley, minced
- 12 slices sourdough bread (or sturdy white bread)
Instructions
1. Make the BBQ Chicken
- Heat olive oil in a large skillet over medium heat.
- Cook sliced onion until softened, about 2 minutes.
- Add garlic and cook 30 seconds until fragrant.
- Stir in shredded chicken, paprika, Worcestershire sauce, and BBQ sauce.
- Cook 2–3 minutes until heated through. Remove from heat.
2. Prepare the Garlic Butter
- In a medium bowl, combine butter, garlic, and parsley.
- Microwave until melted and stir to combine.
3. Assemble the Sandwiches
- Lay out 12 slices of bread.
- Spread garlic butter mixture on one side of each slice.
- Flip slices so buttered sides face down.
- On 6 slices, layer:
- 1 slice Havarti
- BBQ chicken mixture (divide evenly)
- 1 more slice Havarti
- Top with remaining bread slices, buttered side facing up.
4. Cook
- Heat a large non-stick skillet over medium heat.
- Cook sandwiches 3–5 minutes until golden brown.
- Flip carefully, reduce heat to medium-low, and cook another 3–5 minutes until cheese is fully melted and bread is crisp.
Notes
- Use sturdy sourdough to prevent soggy bread.
- Shred chicken finely for easier flipping and even melting.
- Cover skillet briefly after flipping to help cheese melt faster.
- Store leftovers refrigerated up to 2 days and reheat in a skillet for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: skillet
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 640 kcal
- Sugar: 12 g
- Sodium: 980 mg
- Fat: 34 g
- Saturated Fat: 17 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 115 mg