A good grilled cheese makes me ridiculously happy. Almost as happy as it makes Audrey. And whether with tomatoes, baby spinach, turkey, apples, pears, pesto, or leftover chicken, it seems I can put almost anything between 2 slices of bread and cheese and she will gobble it up. Especially when it’s warm toasty bread and ooey gooey melted cheese. What’s not to love about that?
Here I’ve paired leftover roasted chicken with bbq sauce and cheddar cheese. The combination is a little bit spicy, a little bit sweet, and a lotta bit tasty (yes, I just made up a word). It’s a cinch to make, utilizes leftovers in a fun way, and will certainly please kiddos of all age.
BBQ Chicken Grilled Cheese
Serves: 2
Ingredients
- 1 cooked boneless, skinless chicken breast, shredded
- ¼ cup of your favorite BBQ sauce
- 4 slices whole-grain bread
- 1 tablespoon butter, softened
- 4 slices sharp cheddar cheese
Instructions
- Stir together shredded chicken and bbq sauce in a bowl. Spread butter on one side of each slice of the bread. Layer one slice of cheese, then a scoop of bbq chicken and then another slice of cheese between 2 slices of bread (the unbuttered side).
- Place bread buttered side down in a skillet over medium heat. Cover with a lid or foil and let cook for 3-4 minutes or until golden. Flip sandwich, reduce heat to medium-low, and cook for 2-3 minutes more or until bread is toasty and cheese has melted. Remove from pan and allow to cool slightly before cutting in half.
Any type of plain chicken will work here: rotisserie, grilled, poached, baked, etc… If you’re not using leftover chicken, here is an easy and fast way to make shredded chicken:
Shredded Chicken
Ingredients
- 1 medium boneless, skinless chicken breast
- Pinch of salt and pepper
- 1 teaspoon oil
- ¼ cup water
Instructions
- Season both sides of chicken with a pinch of salt and pepper. Heat oil in a small pan on medium-high heat. Add chicken and allow to cook for 2-3 minutes per side. After both sides are lightly golden, add ¼ cup water. Reduce heat to low and simmer for 5 minutes. Place chicken in a bowl and allow to cool. Once cool enough to handle, shred using 2 forks or with your fingers.
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