This BBQ chicken grilled cheese has been a weeknight hero in my kitchen ever since I first tossed together leftover rotisserie meat with my favorite barbecue sauce. I discovered the combination on a lazy Sunday when the kids wanted something quick but undeniably satisfying; pulling the chicken into shreds, stirring it with a little sauce, and nesting it between two thick slices of Texas toast felt like the fastest ticket to joy. The first time I flipped one on the skillet and the cheese oozed out in perfect strings, everyone around the table cheered — and it has been requested at least once a week ever since.

What makes this sandwich special is the contrast of textures and flavors: the slightly crisp, buttery exterior of the toast, a smoky-sweet hit from the barbecue sauce, tender, savory chicken, and a molten blanket of cheese that ties everything together. It’s the kind of recipe that turns simple pantry and fridge staples into a show-stopping comfort meal. Whether you’re feeding five hungry mouths after soccer practice or craving something indulgent for dinner, this version is forgiving, fast, and endlessly adaptable.

Ingredients

• Shredded chicken: 3 cups of shredded rotisserie chicken (about one whole small bird). Using a rotisserie chicken gives you tender, flavorful meat with minimal effort — pick a plain or lightly seasoned bird so the BBQ flavor can shine.
• Barbecue sauce: 1/2 cup Sweet Baby Ray's (or your favorite brand). Choose a sauce you love straight from the bottle; the sandwich depends on that sweet-smoky backbone — for a spicier twist try a chipotle or Kansas City-style sauce.
• Bread: 8 slices Texas toast or other thick-cut bread (Costco’s thick French loaf works great). Thick slices prevent sogginess and create a satisfyingly crunchy exterior when buttered and toasted.
• Butter: 6 tablespoons softened. Salted butter adds flavor and helps develop an evenly browned crust on the skillet — adjust to taste for more or less butter.
• Cheese: 3–4 cups shredded cheese (mix cheddar and Monterey Jack for balance). Use a combination of sharper cheddar for tang and a melty cheese like Monterey Jack or mozzarella for stretch.
• Extras: Extra BBQ sauce for drizzling and optional thinly sliced red onion or pickles for brightness and texture contrast.

Instructions

Prepare the chicken: In a medium bowl, combine 3 cups shredded chicken with 1/2 cup barbecue sauce and toss until evenly coated. Taste and add a little more sauce if you like it saucier—this mixture should be flavorful but not so wet that it makes the bread soggy. Butter the bread: Spread softened butter on one side of each slice of bread. For the crispiest crust, cover the surface to the edges; using softened butter ensures an even spread and even browning on the skillet. Assemble the sandwiches: Place a slice of bread butter side down on a preheated griddle or large skillet over medium heat. Sprinkle a layer of shredded cheese, add a scoop of the chicken mixture, drizzle a little more BBQ sauce if desired, then top with additional cheese. Finish with another slice of bread, butter side up. The cheese above and below the chicken helps seal the filling in as it melts. Cook and flip: Cook over medium heat until the bottom is golden and the cheese begins to melt, about 3–5 minutes depending on your pan. Carefully flip using a large spatula (use a second spatula for support if needed) and cook the other side until golden and the cheese is fully melted, another 3–5 minutes. Reduce heat slightly if the bread is browning too quickly before the cheese melts. Serve: Transfer to a cutting board, let rest for 1 minute to set, then slice and drizzle with extra barbecue sauce. Serve hot while the cheese is irresistibly gooey.

Storage Tips

Store leftover chicken mixture in an airtight container in the refrigerator for up to 3 days. If you’ve already assembled but not cooked sandwiches, wrap each in plastic wrap and refrigerate for up to 24 hours — buttered bread can become softer over time, so assemble shortly before cooking when possible. For long-term storage, freeze sandwiches unbuttered on the outside, then wrap tightly in foil and freeze for up to 2 months. Reheat from frozen in a 375°F oven, wrapped in foil for 10–15 minutes, then remove foil and toast in a skillet to re-crisp the crust.

Ingredient Substitutions

If you don’t have rotisserie chicken, use 3 cups cooked shredded chicken from poached breasts or thighs — shred warm meat with two forks for the best texture. Swap the barbecue sauce for a spicy buffalo sauce for heat, or a maple-mustard sauce for a sweeter, tangy profile; reduce quantity if very thin. For a dairy-free version, use vegan butter and a plant-based melting cheese that works well on the stovetop. Gluten-free sandwich lovers can use sturdy gluten-free bread, but pick thick-sliced varieties that won’t fall apart when flipped.

Serving Suggestions

Serve halves on a platter with extra BBQ sauce for drizzling and dipping. Bright, crisp sides like coleslaw, dill pickles, or a tangy cabbage slaw balance the richness of the sandwich. For a heartier meal, pair with sweet potato fries or a simple mixed greens salad with a vinegar-forward dressing. Garnish with thinly sliced green onions or cilantro for color and a fresh lift. Cut into quarters for appetizer-style skewers at parties.

Seasonal Adaptations

In summer, add charred corn kernels and chopped cilantro to the chicken mix for brightness. During colder months, fold in caramelized onions and swap in smoked gouda for deeper, cozy flavors. For the holidays, add a small spoonful of cranberry chutney to the filling for a festive sweet-tart contrast. Lighten the sandwich in spring by adding thinly sliced radishes or a handful of arugula right before serving for peppery freshness.

Meal Prep Tips

Make a double batch of the chicken mixture and portion into 1-cup containers to assemble sandwiches on demand. Pre-shredded cheese in resealable bags shortens assembly time; keep a small bowl of extra BBQ sauce on the side for quick drizzling. If packing sandwiches for work lunches, toast them lightly, cool completely, then wrap in parchment and reheat in a toaster oven to refresh the crust. Use a kitchen scale for consistent portions if making many sandwiches for a crowd.

Success Stories

Readers have told me this sandwich saved dinner on nights when nothing else seemed to fit the bill — one parent said it rescued a busy school night and even convinced their teen to eat leftovers. At a neighborhood potluck, a platter of these disappeared first; people raved about the buttery crust and how the shredded chicken felt like an upgrade from the usual grilled cheese. I love hearing that small changes — a better bread, one extra cup of cheese — made the difference for someone else.

This sandwich is a testament to the idea that simple ingredients, treated well, can create something joyful. Make it your own with different sauces, cheeses, and add-ins, and don’t be afraid to get a little messy — that’s part of the fun.