Copycat BBQ Chicken Grilled Cheese

Last Tuesday, with rain pounding my kitchen windows and the fridge looking sad, I needed comfort. Fast.

I opened the fridge door, hoping for inspiration. There sat leftover rotisserie chicken, a block of Havarti, and half a bottle of Sweet Baby Ray's. The universe was speaking to me. Ten minutes later, the smell of garlic butter hitting hot bread filled my entire house. My husband wandered in asking what smelled like a restaurant. I knew I was onto something special.

This BBQ Chicken Grilled Cheese isn't just a sandwich. It's a full-on experience. The tangy-sweet chicken mixture, the creamy melted Havarti, the crispy garlic-buttered bread - every bite hits different. And the best part? You can go from hungry to dinner table in 25 minutes flat.

I tested and ranked 8 different variations so you don't have to. This version? It's the undisputed champion. Let me tell you why.

Why this recipe is special

I've made a lot of grilled cheese sandwiches in my life. College-era ones with sad American cheese. Fancy ones with truffle oil that cost more than dinner out. But this one? It's the Goldilocks of grilled cheese - exactly right.

Here's the thing - most BBQ chicken sandwiches are dry. The chicken sits on top of the bread like an afterthought, and the BBQ sauce soaks through, leaving you with a soggy mess. Not this one. The secret? You cook the chicken WITH the sauce, letting it reduce and cling to every shred. No sogginess. Just pure, concentrated flavor.

And the cheese situation. Havarti is the unsung hero of the cheese world. It's not flashy like brie or sharp like cheddar. But it melts like a dream - that perfect stretchy pull when you lift the top slice of bread. I tried this with mozzarella, provolone, and Gouda in my testing. Havarti won, hands down. It's creamy without being greasy, mild without being boring.

Also, the garlic butter situation. Look, I know it's extra steps. But brushing that garlic-parsley butter on the outside of the bread before frying? That's what takes this from "good sandwich" to "I'm never eating plain grilled cheese again." Trust me on this.

What Goes Into This

The ingredient list is short, but each one matters. Here's my real talk on what to grab:

• Chicken - Rotisserie chicken is my go-to. It's already cooked, already seasoned, and saves you 20 minutes. But if you have leftover grilled chicken breasts or thighs, they work great too. Just shred them fine so every bite gets some meat.
• BBQ sauce - Use a good one. I tested with four different brands. Sweet Baby Ray's gave the best balance of sweet and tangy. Kansas City-style sauces work best. Stay away from thin, vinegar-based sauces - they'll make your sandwich wet.
• Havarti cheese - I cannot stress this enough. Don't substitute with pre-shredded cheese. Buy the block and slice it yourself. Pre-shredded has anti-caking agents that mess with melting. You want that gooey, stretchy pull, not a greasy puddle.
• Bread - Sourdough is my top pick. It's sturdy enough to hold all that filling without falling apart. White bread works in a pinch, but you'll get soggier results. Stay away from thin sandwich bread entirely.
• Garlic butter - Fresh garlic only. The jarred stuff has a weird metallic taste when you cook it. And use real butter, not margarine. Trust me on this one.

How this comes together

First thing first - caramelize that red onion. Heat your olive oil in a skillet over medium heat and toss in the thinly sliced onion. Let it cook for about 2 minutes until it starts softening and turning translucent. Then add the minced garlic. Thirty seconds is all it needs - any longer and it burns, and burnt garlic ruins everything.

Now for the magic. Add your shredded chicken, paprika, Worcestershire sauce, and BBQ sauce. Stir it all together and let it cook for 2-3 minutes. You'll watch the sauce thicken and cling to every piece of chicken. The smell at this point is absolutely intoxicating - smoky, sweet, a little tangy. I always sneak a bite here. Don't judge me.

While that's going, make the garlic butter. Microwave the butter, minced garlic, and parsley together for about 30 seconds. Stir halfway through. Then lay out your 12 slices of bread and brush each one with the garlic butter on one side only. Flip them over so the buttered side faces down.

Assembly time. On 6 slices of bread, layer a slice of Havarti, a generous portion of the BBQ chicken mixture, then another slice of Havarti. Top with the remaining bread, buttered side up. Your stack should be tall and proud.

Into the skillet they go. Medium heat, 3-5 minutes on the first side. You're looking for deep golden brown - not just light tan, but actual golden. Flip carefully, then reduce the heat to medium-low. Another 3-5 minutes. The cheese needs that lower heat to fully melt without burning the bread. When you see cheese starting to ooze out the sides, you know it's ready.

What to pair with this

This sandwich is rich. It's indulgent. You need something to cut through all that creamy, saucy goodness.

• Pickles - Dill pickles, specifically. The vinegar and crunch are the perfect counterpoint. I put a few on the side, and sometimes sneak a couple onto the sandwich itself.
• Coleslaw - A tangy, vinegar-based slaw (not the creamy kind) adds freshness and crunch. The cabbage texture against the soft bread is pure magic.
• Sweet potato fries - The sweetness matches the BBQ sauce, and the salty-crispy exterior is exactly what this meal needs.
• A simple green salad - Something with a lemon vinaigrette. Light, bright, and uncomplicated.

How to riff on this

Once you master the base recipe, the possibilities are endless. Here are my three favorite variations from my testing:

• Smoky Chipotle - Add 1 teaspoon of chipotle powder to the chicken mixture and use smoked paprika instead of regular. The heat builds slowly and the smokiness is incredible. My husband's favorite.
• Bacon Ranch - Cook 4 slices of bacon until crispy, crumble them, and add to the chicken mixture. Drizzle ranch dressing inside the sandwich before closing. It's extra, and it's worth every single calorie.
• Pickled Jalapeño & Cheddar - Swap the Havarti for sharp white cheddar and add a handful of pickled jalapeños to each sandwich. The heat cuts through the richness beautifully. This one won my weeknight dinner test.

What to serve it with

I'm a firm believer that every great sandwich needs a worthy sidekick. Here's what I serve alongside:

• Creamy tomato soup - The classic for a reason. The tangy tomato cuts through the cheese and BBQ sauce. Make it from scratch or use a good canned brand - I won't judge.
• Potato chips - Crunchy, salty, simple. Kettle-cooked chips hold up best. I like salt and vinegar to keep the acidity theme going.
• Roasted broccoli - If you want to feel virtuous. Toss it in olive oil, salt, and pepper, roast at 425°F for 15 minutes. The charred edges complement the sweet BBQ.

💡 Pro tip: For the crispiest bread, don't crowd the pan. Cook no more than two sandwiches at a time in a regular skillet. If the pan's too full, the bread steams instead of fries. You'll lose that golden crunch that makes this sandwich unforgettable.

Questions I Get Asked

Can I use pre-cooked chicken from a can?

Please don't. The texture is completely wrong - mushy and wet. Rotisserie chicken takes 5 minutes to shred and the results are a thousand times better. Your taste buds will thank you.

Why did my bread burn before the cheese melted?

Your heat was too high. I made this mistake the first three times I tested. Medium heat for the first side, then drop to medium-low after flipping. Patience is key here - rushing ruins the sandwich.

Can I make this gluten-free?

Absolutely. Use your favorite gluten-free bread - just make sure it's thick and sturdy. Gluten-free bread tends to burn faster, so watch it carefully and reduce your cooking time by about a minute per side.

How do I reheat leftovers without ruining them?

Skip the microwave - it makes the bread soggy and the cheese rubbery. Use a skillet over medium-low heat, about 3 minutes per side. Or pop it in a toaster oven at 350°F for 8 minutes, flipping halfway. The bread gets crispy again and the cheese re-melts perfectly.

BBQ Chicken Grilled Cheese Sandwich

BBQ Chicken Grilled Cheese Sandwiches are the perfect addition to any dinner table.  Garlicky buttered french bread is pan-fried to perfection and paired with the savory flavors of BBQ chicken and the oh so creamy, melted Havarti Cheese.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 people

Equipment

• Large Skillet
• medium microwave-safe bowl
• paring knife
• cutting board
• Spatula
• Non-stick skillet
• pastry brush (optional)

Ingredients

  

• ═══ FOR THE 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
• 1 teaspoon Worcestershire sauce
• 1 cup BBQ sauce
• ═══ FOR THE GARLIC BUTTER AND ASSEMBLY ═══
• 12 slices Havarti cheese
• ¼ cup butter
• 2 cloves garlic, minced
• 2 teaspoons parsley, minced
• 12 slices sourdough bread or sturdy white bread

Instructions

 

• Heat the olive oil in a large skillet over medium heat. Cook the sliced red onion until soft, about 2 minutes, then add the minced garlic and cook until fragrant, about 30 seconds. Stir in the shredded chicken, paprika, Worcestershire sauce, and BBQ sauce, and cook until everything is heated through, 2-3 minutes. Set aside.
• In a medium microwave-safe bowl, combine the butter, minced garlic, and parsley. Microwave until melted, about 30 seconds, stirring halfway. Lay out 12 slices of bread on a work surface and brush each slice with the melted garlic butter on one side only.
• Flip the bread slices over so the buttered side is down. On 6 slices, layer one slice of Havarti cheese, a portion of the BBQ chicken mixture, and then another slice of Havarti cheese. Top with the remaining 6 bread slices, buttered side up.
• Place the sandwiches in a large non-stick skillet over medium heat. Cook until the bottoms are golden brown, 3 to 5 minutes. Carefully flip the sandwiches, reduce the heat to medium-low, and continue cooking until the second side is browned and the cheese is fully melted, 3 to 5 minutes longer. Serve immediately.

Notes

• Tip 1: For extra smoky flavor, use smoked paprika or add a pinch of chipotle powder to the chicken mixture.
• Tip 2: Store leftover sandwiches in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster oven to restore crispiness.
• Tip 3: Substitute Havarti with mozzarella, provolone, or cheddar if desired. Gouda also pairs well with BBQ chicken.
• Tip 4: To save time, use pre-cooked rotisserie chicken and store-bought BBQ sauce. The garlic butter can be made a day ahead and refrigerated.
• Tip 5: Serve with a side of coleslaw, pickles, or sweet potato fries to balance the richness of the sandwich.