Description
This BBQ Chicken Sandwich recipe features tender shredded grilled chicken tossed in a tangy barbecue sauce, layered with caramelized onions, cheddar and muenster cheese, all toasted inside garlic herb buttered buns. Topped with a creamy Alabama white BBQ sauce, these sandwiches deliver a perfect balance of smoky, savory, and slightly spicy flavors—ideal for an easy yet flavorful meal.
Ingredients
Scale
BBQ Sandwiches
- 4 grilled chicken breasts shredded (rotisserie works great as a substitute)
- 2/3 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
- 1 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 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
- 1/2 teaspoon garlic powder
- 1/2 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 onions 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. Taste and adjust 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 barbecue sauce if a saucier filling is desired.
- 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 1–2 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 a 9×13 baking dish. Add one slice of cheddar and one slice of muenster 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 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 for dipping.
Notes
- For the garlic herb butter, use store-bought or combine 6 tablespoons softened butter with 4 minced garlic cloves and 1 tablespoon minced parsley.
- Toasting the buns helps prevent sogginess from the sauce and fillings.
- Cook onions on medium-low heat to avoid burning and achieve a jammy texture.
- Leftover sandwiches reheat best covered with foil in a 325°F oven to maintain moisture.
