Description
This BBQ Chicken Sandwich recipe combines tender shredded grilled chicken smothered in tangy barbecue sauce, topped with melty cheddar and muenster cheeses, caramelized red onions, and a zesty Alabama white BBQ sauce. Toasted garlic herb butter buns add a crispy, savory touch, making this a perfect crowd-pleasing sandwich for lunch or dinner.
Ingredients
Scale
BBQ Sandwiches
- 4 grilled chicken breasts shredded (rotisserie works great as a substitute)
- ⅔ cup barbecue sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon hot sauce
- 6 hamburger buns
- 6 tablespoons garlic herb butter for brushing
- 6 slices cheddar cheese
- 6 slices muenster cheese
- 1 large red onion thinly sliced
Alabama White BBQ Sauce
- 1¼ cup mayonnaise
- 1 tablespoon dijon mustard
- 2 teaspoons brown sugar
- 2 teaspoons creamy horseradish
- 2 teaspoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 2 teaspoons hot sauce
- 1 teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper to taste
Instructions
- Caramelize the onions: Heat a skillet over medium heat with a drizzle of oil. Add thinly sliced red onions and a pinch of salt. Cook, stirring occasionally, for 20 minutes until softened, deep golden, and slightly jammy. Reduce heat if they brown too quickly. These can cook in the background while you prep the sandwiches.
- Prepare the Filling: Whisk all Alabama white BBQ sauce ingredients together in a bowl and adjust seasoning to taste. In a large bowl, toss the shredded chicken with barbecue sauce, apple cider vinegar, and hot sauce until evenly coated. Add more sauce if you prefer a saucier filling.
- Toast the buns: Preheat oven to broil. Brush the inside of the top and bottom hamburger buns with garlic herb butter. Place buns cut-side up on a sheet pan and broil for 2 minutes, watching closely, until golden brown and lightly crisp.
- Assemble and bake: Reduce oven temperature to 375°F. Arrange the toasted bottom buns snugly on a rimmed sheet pan or 9×13 baking dish. Add one slice each of cheddar and muenster cheese to each bun. Divide the BBQ chicken mixture evenly among the sandwiches, drizzling with extra barbecue sauce if desired. Top with caramelized onions and a drizzle of Alabama white BBQ sauce. Place the toasted top buns on, cover loosely with foil, and bake for 20 minutes until the cheese is melted and the sandwiches are heated through.
- Serve: Serve the sandwiches warm with extra Alabama white BBQ sauce on the side.
Notes
- For the garlic herb butter, combine 6 tablespoons softened butter with 4 pressed or minced garlic cloves and minced parsley for a flavorful spread.
- Toasting the buns helps prevent sogginess and adds a pleasant crunch.
- Keep onions on medium-low heat to avoid burning and ensure even caramelization.
- To reheat sandwiches, cover them loosely with foil and warm at 325°F to preserve moisture and texture.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
