Baked BBQ Chicken Grilled Cheese [Dairy-Free]

Sandwiches on a baking sheet with parchment paper with a knife and chips.

5 from 1 vote

Baked BBQ Chicken Grilled Cheese [Dairy-Free]

Go over the top with your next sandwich with this Baked BBQ Chicken Grilled Cheese [Dairy-Free] recipe---full of flavor, tenderness, + crunch for the entire family!

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Snack

Keyword: bbq, cheese, chicken, dairy-free, easy, family-friendly, gluten-free, grilled cheese, kid-friendly, lunch, sandwich, snack, summer

Servings: Servings

Calories: 833kcal

Author: Shanika

Ingredients

BBQ CHICKEN:

1 cup cooked shredded chicken
1 ½ cups BBQ sauce, premium
2 Tbsps raw honey, organic
2 Tbsps Extra virgin olive oil
1 teaspoon smoked paprika
2 garlic cloves, minced
¼ red onion, chopped

GRILLED CHEESE:

4 slices bread, vegan-friendly (I love using brioche bread or other rustic bread like sourdough, etc. )
6 slices dairy-free cheddar cheese

HERB BUTTER:

4 Tbsps vegan butter, softened at room temp.
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon dill weed

US Customary - Metric

Instructions

TO MAKE THE BBQ CHICKEN:

In a medium (10-inch) skillet over medium-high heat, add the olive oil. Once heated, add the garlic and onions, sautéing until fragrant, about 1-2 minutes. Add in the cooked shredded chicken, BBQ sauce, honey, and smoked paprika, stirring everything together until combines and everything begins to bubble a bit. Remove from heat.

TO MAKE THE HERB BUTTER:

In a bowl, add the softened butter and the following seasonings: garlic powder, oregano, basil, parsley, thyme, + dill, stirring them together until smooth, soft, and combined.

ASSEMBLY + SEAR:

On the outsides of each bread slice, spread a bit of the Herb Butter so that they become nicely crisp and golden.
In a medium (10-inch skillet) over medium-low heat, add one side of 2 slices of bread and top with a few slices of cheddar cheese followed by spoonfuls of BBQ chicken. Place the other side of bread that has nothing (ensuring that the buttered side is on the outside) atop the ingredients, pressing them gently together to make a sandwich and allowing the first side of the bread to become golden, about 2-3 minutes.
Flip sandwich unto opposite side and cook for another 2-3 minutes. NOTE: I love using a burger presser to create ridges like a panini sandwich on each side.
Repeat until all sandwiches are made.

BAKE THE SANDWICHES:

Preheat the oven to 400 degrees Fahrenheit and prepare a baking sheet with parchment paper.
Once all sandwiches are golden brown, add them to the prepared baking sheet and bake for 8-10 minutes or until the cheese has fully melted and the outsides have become extremely crispy. NOTE: Be sure to check them after the first 5 minutes to ensure that they aren't burning.
Remove from oven, cut in halves (if desired), plate the sandwiches with your favorite side or chips and enjoy.
Bon Appetit!

Notes

STORAGE: Leftovers can be tightly wrapped in foil paper or an air-tight container and refrigerated for 1-2 days. To reheat, add leftovers to a baking sheet with parchment paper and warm in the oven at 375 degrees Fahrenheit until heated through.
GUTEN-FREE OPTION: To make these grilled cheese sandwiches entirely GF, simply ensure that the bread is GF-Friendly.
OILS: Instead of using Extra Virgin Olive Oil, you can substitute with Grapeseed Oil, Avocado Oil, or Coconut Oil.

Nutrition