Ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken works great!)
- 1/2 cup BBQ sauce (I love using a smoky variety for depth of flavor)
- 8 slices of sourdough bread
- 2 cups shredded sharp cheddar cheese
- 1/4 cup sliced pickled jalapeños (optional for a bit of heat)
- 4 tablespoons unsalted butter, softened
- 1 small red onion, thinly sliced
- 1 tablespoon olive oil
If you don’t have sourdough bread on hand, feel free to substitute with any hearty bread like whole wheat or multigrain. The pickled jalapeños add a delightful kick, but you can skip them if spice isn’t your thing.
Instructions
- In a medium bowl, combine the shredded chicken with the BBQ sauce, ensuring every piece is well-coated. Set aside.
- Heat the olive oil in a small skillet over medium heat. Add the sliced red onion and sauté until they are soft and caramelized, about 5 minutes.
- Spread a generous layer of butter on one side of each slice of sourdough bread.
- Heat a large skillet or griddle over medium heat. Place four slices of bread, buttered side down, on the skillet.
- Divide the BBQ chicken evenly among the bread slices, top with caramelized onions, shredded cheddar, and pickled jalapeños (if using).
- Place the remaining bread slices on top, buttered side facing up.
- Cook the sandwiches until the bread is golden and crisp, and the cheese is melted, about 3-4 minutes per side.
- Remove from the skillet, let them cool slightly, and then cut each sandwich in half. Serve hot.
Cooking tip: Press down gently with a spatula for an extra crispy crust — just as my abuela taught me when making her famous quesadillas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International