Description
This BBQ Chicken Sandwich recipe features tender shredded grilled chicken tossed in a flavorful barbecue sauce blend, topped with caramelized red onions, melted cheddar and muenster cheese, and a tangy Alabama white BBQ sauce, all served on toasted garlic herb butter buns. Perfect for a satisfying lunch or dinner with comforting layers of smoky, spicy, and creamy tastes.
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 the 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 while you prepare the sandwiches.
- Make Alabama white BBQ sauce and prepare chicken: Whisk all Alabama white BBQ sauce ingredients together in a bowl, tasting and adjusting seasoning as needed. In a large bowl, toss the shredded chicken with barbecue sauce, apple cider vinegar, and hot sauce until evenly coated. Add more sauce if a saucier filling is preferred.
- Toast the buns: Preheat the 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 the sandwiches: 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 of cheddar and one slice of muenster cheese to each bun. Divide the BBQ chicken mixture evenly among the sandwiches and drizzle with extra barbecue sauce if desired. Top with caramelized onions and drizzle Alabama white BBQ sauce over the filling.
- Finish baking: Place the toasted top buns on the sandwiches, 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 sauce on the side for dipping.
Notes
- For the garlic herb butter, use Kerrygold or combine 6 tablespoons softened butter with 4 pressed or minced garlic cloves and minced parsley, then mix well.
- Toasting the buns helps prevent sogginess and adds a delightful crisp texture.
- Maintain medium-low heat while caramelizing onions to avoid burning.
- To reheat, cover sandwiches loosely with foil and warm at 325°F until heated through.
