Cheesy BBQ Chicken Sandwiches combine griddle-cooked sliced chicken breast and red onion tossed in barbecue sauce and topped with melted Colby Jack cheese on toasted sub rolls. This quick American comfort food comes together in under 20 minutes.
Delivery in as fast as one hour.*
Prices vary by store
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Place the thinly sliced chicken on a hot griddle or large skillet over medium-high heat. Season generously with your favorite BBQ seasoning.
Add the sliced red onion to the griddle next to the chicken, along with a pat of butter. Cook, stirring occasionally, until the chicken is cooked through and the onions are softened.
While the chicken and onions cook, butter the cut sides of the sub rolls.
Place the buttered rolls face down on the griddle to toast until golden brown. Remove and set aside.
Combine the cooked chicken and onions on the griddle. Drizzle with barbecue sauce and mix everything together until well coated.
Divide the chicken mixture into four equal portions on the griddle.
Top each portion with a generous amount of shredded Colby Jack cheese.
Cover the chicken and cheese with a melting dome or lid to help the cheese melt completely.
Once the cheese is melted and bubbly, use a spatula to transfer each cheesy chicken portion onto a toasted sub roll.
Drizzle with additional BBQ sauce if desired and serve immediately.
Store leftovers in an airtight container for up to 3 days; reheat on a griddle or in a skillet over medium heat until warmed through.
griddle or large skillet · meat thermometer (optional but recommended)
Yes, chicken thighs work well and stay juicier, but they may take slightly longer to cook through. Slice them thinly as directed for even cooking.
Cook until the chicken reaches 165°F internally or shows no pink in the thickest part. Thin slices typically cook in 4-6 minutes total.
Cook the chicken and assemble just before serving for best texture. You can prep the chicken and onion slices and store them refrigerated for up to 24 hours.
Cheddar, Monterey Jack, or American cheese all melt well and complement BBQ sauce similarly.
A large skillet works fine; you may need to cook the chicken in batches depending on the skillet size to avoid crowding.
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