Bacon Barbecue Chicken Grilled Cheese

Ingredients

• 4 slicesbread (any kind you like)
• 28 g (2 tbsp)butter
• 4 slicesbacon, cooked
• 1 largechicken breast, cooked, seasoned and sliced
• 60 ml (4 tbsp)barbecue sauce
• 2 slicesMonterey Jack cheese
• 2 slicespepper Jack cheese

Instructions

1. 1

   Butter the bread

   Spread ½ tbsp of butter evenly over one side of each bread slice. Turn the slices over so the buttered sides face down.

2. 2

   Add the sauce

   Spread 1 tbsp of barbecue sauce over the unbuttered side of each slice.

3. 3

   Layer the cheese

   Place one slice of Monterey Jack on each of two bread slices.

4. 4

   Add chicken and bacon

   Arrange the chicken over the two slices, keeping the pieces as flat as possible. Put two bacon slices on each.

5. 5

   Close the sandwiches

   Top the bacon with the pepper Jack slices. Place the remaining bread on top, with the barbecue-sauce side facing the cheese.

6. 6

   Grill until golden

   Heat a greased skillet over medium heat. Cook each sandwich for about 2–3 minutes per side, until the bread is golden brown and the cheese has melted.

7. 7

   Serve the sandwiches

   Enjoy.

What is a grilled cheese sandwich?

Grilled cheese is a familiar American-style sandwich made by toasting bread around melting cheese. This version turns it into a fuller meal with chicken, bacon and barbecue sauce.

The combination works because the mild Monterey Jack melts smoothly, while pepper Jack adds a little more flavour. Barbecue sauce brings sweetness and tang to the savoury filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 48g protein, 43g carbs, 28g fat.

The bread and barbecue sauce provide most of the carbohydrates, while the chicken, bacon and cheeses contribute protein. Butter, bacon and cheese account for much of the fat; serve a sandwich with salad or vegetables for a more balanced plate.

Choosing the bread and cheese

Bread: Use slices sturdy enough to hold the filling without tearing. A thicker loaf can make a more substantial sandwich, but may need a little longer in the pan.

Cheese: Keep the Monterey Jack against the bread and the pepper Jack over the bacon, as directed. The two layers help bind the filling as they melt.

Get the filling ready

Chicken: The breast needs to be cooked, seasoned and sliced before you assemble the sandwiches. Arrange the slices in a fairly flat layer so the sandwich closes evenly.

Bacon: Cook the bacon before building the sandwiches, then distribute two slices over each chicken layer. Turkey bacon works too, as in the original version.

Build for an even melt

Sauce: Spread the barbecue sauce over the unbuttered sides of the bread. Keeping the butter on the outside helps the bread brown in the skillet.

Layers: Avoid piling the chicken too high in the middle. A flatter filling makes the sandwiches easier to turn and helps the cheese melt through.

Watch the pan

Heat: Medium heat gives the cheese time to melt while the bread browns. If the skillet is too hot, the outside can colour before the centre is warm.

Doneness: Look for golden-brown bread and melted cheese, allowing about 2–3 minutes per side. The exact timing can vary with the bread and skillet.

What to serve alongside

A crisp green salad or a simple slaw can balance the rich, cheesy sandwich. For a more traditional comfort-food plate, serve it with tomato soup or a handful of vegetables.

Recipe notes & tips

• Bring the cooked chicken to room temperature briefly so it warms more readily in the pan.
• Spread the butter right to the edges of each slice for even browning.
• Keep the chicken in a flat layer to make the sandwiches easier to turn.
• Use a wide spatula to support the sandwich when flipping it.
• Let the sandwiches rest for a minute before cutting so the melted cheese can settle.

Variations

• Use turkey bacon: Swap it for the bacon slices for the version used by the recipe author.
• Change the sauce: Choose another barbecue sauce to adjust the sweetness or tang.
• Try a different loaf: Use your preferred bread, keeping in mind that thicker slices may need more time.
• Adjust the cheese: Use extra Monterey Jack in place of pepper Jack for a milder sandwich.
• Add a side salad: Serve with crisp leaves and a simple dressing for freshness alongside the rich filling.

Common mistakes to avoid

• Overfilling the centre: The sandwich may be hard to turn; spread the chicken and bacon in even layers.
• Using high heat: The bread can brown before the cheese melts; cook over medium heat.
• Skipping the butter coverage: Patchy butter can lead to uneven browning; coat the bread side evenly.
• Saucing the wrong side: The buttered side belongs on the outside; put the barbecue sauce on the inside.
• Flipping too early: The layers can shift; wait until the underside is golden and the sandwich holds together.

How to store

These sandwiches are best eaten freshly cooked. Refrigerate leftovers in a covered container for up to 2 days, then reheat in a skillet over medium-low heat until warmed through and crisp again.

Frequently asked questions