BBQ Chicken Grilled Cheese Sandwich
Try this BBQ Chicken Grilled Cheese Sandwich recipe, or contribute your own.
Try this BBQ Chicken Grilled Cheese Sandwich recipe, or contribute your own.
- Carbohydrate 8.62439582603649 g
- Cholesterol 0 mg
- Fat 0.122808333228638 g
- Fiber 2.35570837337834 g
- Protein 1.07489999908773 g
- Saturated Fat 0.0237679166465508 g
- Serving Size 1 1 recipe (54g)
- Sodium 457.430832946566 mg
- Sugar 6.26868745265815 g
- Trans Fat 0.0272579166433013 g
- Calories 44 calories
Step-by-step
- Heat a skillet over medium heat.
- Use the margarine or butter to spread on the two slices of bread.
- Layer the sandwich like this: bread, sharp cheddar, chicken, red onion, cilantro, bbq sauce, smoked gouda, bread.
- Place sandwich (butter side down) onto the hot skillet and use the back of spatula to press the sandwich down gently.
- Let cook for 1-2 minutes or until the bread is nicely toasted.
- Use the spatula to carefully flip the sandwich over and toast for an additional 1-2 minutes.
- Cut in half and enjoy!
Replacing the Italian white bread with a dense sourdough alters the structural integrity of the sandwich entirely, yielding a crunchier exterior that better withstands the moisture from the barbecue sauce and cooked poultry.
- Shred the cooked chicken breast rather than chopping it so the meat interlocks with the melted cheeses rather than falling out of the bread during the flip.
- Maintain medium heat on the skillet to ensure the interior cheeses melt completely within the two-minute cooking window before the exterior bread burns.
- Press the sandwich down gently with the back of a spatula after placement to maximize surface area contact with the hot metal, which produces an even golden-brown crust.
- Cast iron skillets retain heat far better than thin aluminum pans, though a heavy stainless steel skillet functions adequately if preheated properly for three minutes.
Leftover roasted poultry stored in the refrigerator for up to three days works exceptionally well here without requiring additional seasoning before assembly. Monitoring the underside visually ensures precise timing since different fats brown at varying rates.
