Ingredients
Scale
- 8 slices of sourdough bread
- 2 cups cooked shredded chicken
- 1 cup barbecue sauce (your favorite brand)
- 8 slices of cheddar cheese
- 8 slices of mozzarella cheese
- 4 tablespoons unsalted butter, softened
- 1/2 teaspoon garlic powder
- Optional: red onion slices, jalapeño slices for extra spice
If you don’t have sourdough on hand, you can substitute with any hearty bread like ciabatta or even a whole grain loaf for a healthier twist—much like my grandmother’s knack for using the freshest bread available from the local bakery back in Monterey.
Instructions
- In a medium bowl, combine the shredded chicken with the barbecue sauce until well-coated. This step always reminds me of the meticulous care my grandmother used when marinating her meats for family barbecues.
- Take your slices of sourdough bread and spread a thin layer of softened butter on one side of each slice. Sprinkle the buttered side with garlic powder for an extra layer of flavor.
- On the unbuttered side of one slice, place a slice of cheddar cheese followed by a generous portion of the barbecue chicken mixture. Top with a slice of mozzarella cheese and cover with another slice of bread, buttered side up.
- Heat a large skillet over medium heat. Once hot, place the sandwiches in the skillet. Cook until the bread is golden brown and the cheese begins to melt, about 3-4 minutes per side. This process brings back fond memories of watching my mother flip sandwiches with such finesse, creating perfect crispy exteriors.
- Once both sides are golden and the cheese is melted, remove from heat and let cool slightly before slicing. This not only enhances the flavors but also makes for easier handling, a trick I picked up while cooking for my daughters.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International