BBQ Chicken Pineapple Grilled Cheese
A delightful fusion of savory, sweet, and creamy flavors in a warm, toasty sandwich that combines shredded chicken, zesty barbecue sauce, juicy pineapple, and melted cheddar cheese.
Ingredients
For the Sandwich
- 8 slices thick slices of sourdough bread Sturdy and tangy bread for the grilled cheese.
- 60 grams unsalted butter, softened For a golden crust on the bread.
- 320 grams cooked chicken breast, shredded Tender and juicy for the filling.
- 120 millilitres barbecue sauce, divided Sweet, tangy, and smoky sauce.
- 8 rings fresh pineapple Adds a refreshing twist.
- 200 grams sharp cheddar cheese, freshly grated Bold and melty cheese.
- Non-stick cooking spray For easy flipping and cooking.
Instructions
Preparation
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit).
- Place shredded chicken in a baking dish, coat with half the barbecue sauce, and bake for 20 minutes until warmed through.
- Allow the chicken to cool slightly, then mix in the remaining barbecue sauce.
- Spread softened butter over one side of each slice of sourdough bread.
Assembly and Cooking
- Assemble the sandwiches buttered side down: layer with cheddar cheese, followed by a generous serving of barbecue chicken, then top with the pineapple rings.
- Grill sandwiches in a non-stick skillet over medium heat until golden brown on each side, about 3-4 minutes per side.
- Press the sandwich gently as it cooks for perfect melty cheese.
- Once perfected, slice each sandwich in half and serve hot.
Notes
Use fresh ingredients for best taste and don’t skimp on butter or cheese. Cooking in batches avoids overcrowding in the skillet.