This BBQ chicken grilled cheese is a hearty, messy sandwich that became an instant favorite in my kitchen the first time I made it. It started as a weeknight shortcut using leftover rotisserie chicken and a jar of my favorite barbecue sauce, and quickly graduated into a go to when I wanted something that felt indulgent without a lot of fuss. The contrast between the tangy, slightly sweet sauce, the tender shredded chicken, and the molten cheese tucked into thick Texas toast creates a texture and flavor combination that makes people pause mid bite.

I discovered this combination during a busy weekend when I wanted to feed hungry kids and grown ups fast. Using Texas toast or the thick French style bread from a wholesale bakery gives the sandwich structure so the filling does not leak everywhere, and plenty of butter ensures a deeply browned crust. Each bite delivers smoky barbecue flavor, creamy melted cheese, and the comfort of golden fried bread. This is one of those recipes I share with friends when they need a guaranteed crowd pleaser.

Ingredients

• Shredded chicken, 3 cups: Use leftover rotisserie chicken or poached chicken breast. Look for juicy pieces with a mix of white and dark meat for best flavor and texture. Rotisserie brands like a local grocer or supermarket ready roasted birds are ideal because they are seasoned and moist.
• Barbecue sauce, 1/2 cup: I recommend Sweet Baby Ray's for balanced sweetness and tang, but any thick, flavorful sauce will work. If your sauce is very thin, reduce it slightly by simmering to concentrate flavor and avoid a soggy sandwich.
• Texas toast bread, 8 slices: Thick slices work best. If you cannot find Texas toast, use thick French bread cut into even slices. The extra thickness prevents the filling from bursting out while flipping.
• Butter, 6 tablespoons softened: Use salted or unsalted and adjust seasoning. Softened butter spreads easily on the bread and provides the golden brown crust during cooking. Margarine can be used but butter gives better flavor.
• Extra barbecue sauce for drizzling: Keep a small spoon handy to add a finishing drizzle over the cheese before sealing the sandwich if you want a stronger barbecue punch.
• Shredded cheese, 3 to 4 cups: Sharp cheddar melts beautifully and balances the sweetness of the sauce. Feel free to mix cheddar with Monterey Jack or Colby for extra melt and creaminess.

Instructions

Combine the chicken and sauce:In a medium bowl mix 3 cups shredded chicken with 1/2 cup barbecue sauce until the chicken is evenly coated. Taste and add a tablespoon more sauce if you prefer a saucier filling. If the chicken seems dry, add a splash of chicken broth to loosen slightly. This step can be done up to 24 hours ahead and chilled.Butter the bread:Spread softened butter evenly on one side of each slice of bread. Make sure the butter reaches the edges so the bread browns uniformly while cooking. Use about 3/4 to 1 teaspoon butter per side depending on slice thickness. If you prefer a lighter crust, reduce the butter slightly but do not omit it entirely.Assemble the sandwiches:Place one slice of bread butter side down onto a preheated skillet or griddle set to medium heat. Add a layer of shredded cheddar, a generous scoop of the chicken mixture, a drizzle of extra barbecue sauce, and then more cheese to cover the filling. Top with a second slice of bread butter side up so the sandwich is sealed between the buttered surfaces.Cook until golden:Cook over medium heat 3 to 5 minutes until the bottom side is deeply golden and the cheese starts to melt. Use a large spatula to support the sandwich as you check the underside. Lower the heat if the bread is browning too quickly and the cheese is not melting.Flip and finish:Carefully flip the sandwich using a wide spatula and press gently for even contact with the pan. Cook another 3 to 5 minutes until the second side is golden and the interior is hot and the cheese is fully melted. Transfer to a cutting board and let rest 1 minute before slicing to keep the filling from running.Serve and enjoy:Slice each sandwich in half and serve with extra barbecue sauce for drizzling or dipping. These are best eaten warm and fresh for the contrast of crunchy bread and gooey interior.

Storage Tips

Keep the chicken mixture and assembled sandwiches separate for best quality. Refrigerate the chicken mixture in an airtight container for up to three days. If you want to save completed sandwiches, wrap them tightly in foil and store in the freezer for up to three months. Thaw in the refrigerator overnight before reheating. Reheat frozen wrapped sandwiches in a 350 degree Fahrenheit oven until heated through, about 20 to 25 minutes. To retain crunch, finish under the broiler for 1 to 2 minutes, watching closely so the bread does not burn.

Ingredient Substitutions

If you do not have rotisserie chicken, poach chicken breasts in salted water until fully cooked, then cool and shred. For a lighter option use turkey breast. Swap the barbecue sauce for a smoky chipotle sauce for heat, or a honey mustard for a sweeter, tangier profile. If you cannot find Texas toast, use thick sliced country white bread or pull apart a small loaf of French bread into even slices. For dairy free, use vegan cheese and plant based butter, but texture and flavor will differ.

Serving Suggestions

Serve these sandwiches alongside crisp pickles, a bright green salad with a vinegar based dressing, or a bowl of tomato soup for an indulgent pairing. For gatherings cut sandwiches into smaller portions to create sliders for grazing. Garnish with a sprinkle of chopped green onions or a few thinly sliced red onions for bite and color. A small ramekin of extra barbecue sauce or a coleslaw dressed in light vinaigrette complements the richness beautifully.

Cultural Background

Grilled cheese is a classic comfort food in American home cooking, with roots in simple cheese and bread combinations popularized mid twentieth century when processed cheese became widely available. This variation blends barbecue flavors associated with Southern cooking traditions and rotisserie chicken convenience, creating a hybrid that celebrates smoky, sauced meats and the familiar comfort of toasted bread and melted cheese.

Seasonal Adaptations

In summer swap in fresh grilled chicken and toss with a fruit forward barbecue sauce made with peach or mango for a seasonal twist. In winter use a richer, molasses based barbecue sauce and add caramelized onions for depth. During the holidays use leftover turkey instead of chicken and a cranberry barbecue sauce to create a festive sandwich that uses leftovers smartly.

Meal Prep Tips

Prepare the chicken mixture several hours or a day ahead to let flavors meld. Keep the filling chilled until you are ready to assemble and cook. If making several sandwiches for the week, assemble and cook fresh each day for best texture, or cook, cool completely and refrigerate assembled sandwiches then reheat in a skillet or oven to revive crispness. Use parchment between sandwiches if storing in a stack to prevent sticking.

These sandwiches are best enjoyed fresh and warm, but their convenience and flexibility make them great for busy nights and casual entertaining. Make the filling ahead, invite friends over, and watch them disappear.