Open-Faced BBQ Chicken Grilled Cheese Sandwich

I always love and appreciate a classic grilled cheese sandwich. Cheese and bread, the two just go so well together. But sometimes I like to take that classic sandwich up a notch! Here I have a super fun take on a grilled cheese sandwich! We’re going to add some BBQ shredded chicken on sourdough bread, top it with old cheddar and toss it in the oven until molten and grilled! We’re going to leave the sandwich open-faced because why not! The sandwiches look so lovely with the molten cheese and tender BBQ chicken, I didn’t find a need to close them. Plus, I find open-faced sandwiches lots of fun to eat!

BBQ chicken has been a major staple for my lunches in addition to grilled cheese sandwiches. Having some shredded chicken on hand is just so convenient for lunchtime. It’s extremely versatile and you can use it in so many combinations for sandwiches, wraps or even rice! Shredded chicken is a must-have for me for lunch. Of course you could batch cook a ton of shredded chicken and just take it out of the fridge when you’re ready, but because I have the convenience of making fresh shredded chicken every day, I just do that! Another easy option for lunch is to get some fresh rotisserie chicken from your local grocery store, and then shred it. So I would definitely recommend giving that a try!

If you have the shredded chicken already on hand then this open-face chicken sandwich can be prepared in about 10 minutes! If you’re poaching your chicken before preparing the sandwich, that will add about an extra 15 minutes, but those 15 minutes are effortless. Poaching chicken is so easy, and I’ll briefly go over what to do in this open-face chicken recipe!

I’m sure you’re going to love this BBQ open-face chicken sandwich and it’ll become a lunchtime essential in your household!

Tools Needed

• Pot
• Large bowl
• Two forks
• Nonstick pan
• Spatula

Easy Shredded BBQ Chicken Ingredients

To make this open-face chicken sandwich, here’s what you’ll need:

• Sliced bread of choice (I recommend sourdough here!)
• Chicken breast to make Simple Poached Chicken, or pre-cooked chicken, shredded
• Cheddar cheese
• Butter
• Barbecue sauce
• Green onions

Making the BBQ Open Face Chicken Sandwich

You’ll love how simple this BBQ Chicken Grilled Cheese Sandwich is! It’s a perfect sandwich to make when you need a fast lunch, and it’s beginner-friendly too! Here are the steps you’ll follow:

1. Shred the chicken with the help of two forks and add to a large bowl. Add barbecue sauce, green onions and salt to taste and mix well. Set aside for later.

2. Heat a non-stick pan or grill pan on medium heat. Spread butter across the pan and coat each slice of bread with the melted butter.

3. Equally distribute spoonfuls of the prepared BBQ chicken and then top with your favorite cheese.

4. Once the bread is toasted at the edges and has grill lines, place the pan in the oven and set the oven to broil mode. Broil until the cheese is molten, about 5 minutes.

5. Carefully take the grill pan out of the oven. Garnish with chopped green onions. Serve hot and enjoy!

Poaching the Chicken, and Faster Shortcuts

Poached chicken breast is the right choice here because it shreds cleanly and stays moist enough to carry the sauce. Start it in a cold pot with enough water to cover by an inch, salt the water, bring it up over medium heat, then drop to medium-low and let it go 15 to 20 minutes. Starting cold is the part people skip — dropping raw chicken into already-boiling water tightens the outside before the middle is done. Let it cool slightly, then pull it apart with two forks.

If you are short on time, a few substitutes work just as well: the meat from a shop-bought rotisserie chicken, leftover roast chicken from Sunday, or a batch of poached chicken you cooked earlier in the week. This sandwich was built for using something you already have.

Seasoning the BBQ Chicken

The chicken mix is where the sandwich is won, and it takes about a minute of attention:

• Salt and pepper the shredded chicken directly, not just the poaching water — poached meat needs seasoning again once it is pulled.
• A pinch of garlic powder in the mix rounds out a sweet barbecue sauce without making it taste garlicky.
• A dash of Worcestershire sauce stirred into the barbecue sauce adds a savory depth that most bottled sauces are missing.
• Watch the ratio: about four tablespoons of sauce to six ounces of chicken. The shreds should look coated and glossy, not swimming. A wet mix will soak straight through the toast.

What to Serve With an Open-Faced Chicken Sandwich

This is comfort food, so lean into it. Crisp potatoes in almost any form are the natural partner — oven fries, roasted baby potatoes, or just a handful of good salted chips alongside. A bowl of tomato soup turns it into the full grilled-cheese-and-soup experience. If you want to cut the richness instead of doubling it, a sharp green salad with a vinegary dressing or a few dill pickles on the side does the job.

Make Ahead and Storage

The BBQ chicken mixture is the make-ahead component: it keeps in an airtight container in the fridge for up to three days, and it is genuinely better on day two once the sauce has soaked in. Assemble and broil to order, though — an assembled open-faced sandwich does not keep, because the bread softens under the sauce within minutes. If you are feeding a few people, lay all the slices on one pan and broil them together.