This BBQ chicken grilled cheese is one of those dishes that instantly brings everyone to the kitchen. I first put this together one busy weeknight when I had a rotisserie chicken on hand and a craving for something gooey and satisfying. The combination of tender shredded chicken tossed with a sweet, tangy barbecue sauce and heaps of melty cheese tucked between thick slices of Texas toast is pure comfort—crispy on the outside, rich and saucy inside. It became a fast favorite at my house: the five boys loved it, and it kept showing up on the dinner rotation whenever time was tight.

What makes this version special is the texture contrast: crunchy buttered bread, stringy melted cheese, and saucy chicken that isn’t dry. I learned to add extra shredded cheese both under and on top of the filling to create those irresistible, oozing cheese pulls. Using a rotisserie bird saves time and gives great flavor, and Texas toast or a thick sliced French-style loaf holds up to the filling without getting soggy. This is a sandwich that travels well to picnics, makes a hearty lunch, and shines as a game-day snack.

Ingredients

• Shredded chicken (3 cups): Use a store-bought rotisserie chicken for depth of flavor and convenience. Three cups shredded yields roughly 4 generous sandwiches; if your bird is small, shred additional breast meat. Avoid overly fatty pieces.
• BBQ sauce (1/2 cup + extra for drizzling): I used Sweet Baby Ray’s for its balance of sweet and tangy, but choose any robust sauce you enjoy—smokier varieties add a deeper flavor.
• Texas toast (8 slices): Thick-sliced bread like Texas toast or the thick French loaf from Costco holds the filling without turning soggy and gives a superior crunch.
• Butter (6 tablespoons, softened): Softened butter spreads easily and creates an even, golden crust. Use real butter for best flavor; you can reduce to taste if you prefer lighter toasting.
• Shredded cheese (3–4 cups): A mix of sharp cheddar and mozzarella gives flavor and melt—cheddar for bite, mozzarella for stretch. Use more cheese if you love extra gooeyness.
• Extra BBQ sauce for drizzling: A light drizzle just before serving ties the sandwich together and adds a glossy finish—serve on the side if you prefer less mess.

Instructions

Prepare the chicken mixture: In a medium bowl combine 3 cups shredded chicken with 1/2 cup BBQ sauce. Toss until the chicken is evenly coated and saucy but not soupy. If your chicken seems dry, add a tablespoon of water or extra sauce; if it’s too wet, drain briefly on a paper towel. Taste and adjust seasoning—a pinch of salt or a squeeze of lemon can brighten the flavors. Butter the bread: Spread softened butter (6 tbsp) on one side of each slice of Texas toast. The buttered side will be the exterior that contacts the skillet. For an even crust, bring the butter to room temperature so it spreads smoothly and creates an even layer that browns consistently. Build the sandwiches: Place a slice of bread, butter side down, on your griddle or skillet set to medium heat. Add a layer of shredded cheese (about 1/4–1/3 cup), then a heaping scoop of the BBQ chicken. Drizzle a little extra BBQ sauce over the chicken if you like it saucier, then top with another sprinkle of cheese and the second slice of bread, butter side up. The cheese below and above the filling acts like edible glue, keeping the sandwich together. Grill until golden: Cook over medium heat until the bottom is a deep golden brown, about 3–5 minutes depending on your stove. Use a large spatula to carefully flip the sandwich—holding it gently with a second tool helps keep the filling from spilling. Cook the other side until equally browned and the cheese is fully melted, another 3–5 minutes. Reduce heat if the bread browns too quickly before the cheese melts. Finish and serve: Transfer to a cutting board and let rest 1 minute so the cheese sets slightly. Slice in half and drizzle with extra BBQ sauce or serve it on the side. These sandwiches are best hot and immediately—expect a delightful mess and fantastic cheese pulls.

Storage Tips

Store leftover assembled sandwiches wrapped tightly in foil or an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 10–12 minutes, turning once, to restore crispness; avoid microwaving if you want to preserve the crunchy exterior. If you prepare just the chicken mixture ahead of time, keep it refrigerated for up to 3 days or freeze in measured portions for up to 3 months. Thaw overnight in the fridge before assembling and grilling.

Ingredient Substitutions

If you don’t have Texas toast, use thick-sliced sourdough or a sturdy country loaf—avoid thin sandwich bread, which will get soggy. Substitute pulled rotisserie pork or shredded turkey for chicken; use smoky barbecue sauce for deeper flavor or a vinegar-based sauce for tang. For a lighter version, swap half the butter for olive oil spray and use reduced-fat cheese, though the sandwich will be less indulgent.

Serving Suggestions

Serve with classic sides like coleslaw, kettle chips, or a crisp green salad to balance the richness. For a game-day spread, cut sandwiches into smaller pieces and add a bowl of extra BBQ sauce and pickles. Garnish with chopped fresh cilantro or sliced green onions for color and brightness. A side of pickled red onions cuts through the richness beautifully.

Cultural Background

The combination of barbecue and grilled cheese is a classic American comfort mashup—drawing from the South’s love of slow-cooked, saucy proteins and the universal appeal of a toasted cheese sandwich. Variations appear across the U.S., often using regional barbecue styles—Kansas City sweet sauces, Carolina vinegar-based sauces, and Texas-style smokier profiles—each lending a different character to the sandwich.

Seasonal Adaptations

In summer, use a smoky fruitwood barbecue sauce and add charred corn or grilled peaches for a seasonal twist. In colder months, swap in a sharp smoked cheddar and add caramelized onions for depth. For holiday leftovers, use shredded turkey and cranberry-BBQ glaze to create a festive sandwich that stretches your holiday meal into another delicious bite.

Meal Prep Tips

Make the chicken mixture on Sunday and portion it into airtight containers for quick assembly during the week. Pre-shred cheese and keep bread sliced and buttered on a tray covered with plastic wrap to speed up weekday dinners. For work lunches, assemble sandwiches and finish on a griddle at noon, or reheat in a panini press for a crisp finish.

There’s something joyful about handing someone a hot, messy, cheesy sandwich and watching them take that first triumphant bite. Whether for a quick family dinner or a casual gathering, this BBQ chicken grilled cheese delivers big flavor with minimal fuss—make it your own and enjoy every gooey, crunchy bite.