Baked BBQ Chicken Grilled Cheese (Dairy-Free) Recipe
This delicious dairy-free Baked BBQ Chicken Grilled Cheese sandwich combines tender shredded BBQ chicken with melted vegan cheddar cheese, all sandwiched between herb buttered, crispy golden bread. Perfectly seared on the stovetop and finished in the oven, it offers a flavorful twist on a classic grilled cheese that's both comforting and satisfying without any dairy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 sandwiches (serves 2)
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
BBQ Chicken
- 1 cup cooked shredded chicken
- 1 1/2 cups premium BBQ sauce
- 2 tablespoons raw organic honey
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 2 garlic cloves, minced
- 1/4 red onion, chopped
Herb Butter
- 4 tablespoons vegan butter, softened at room temperature
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dill weed
Sandwich Assembly
- 4 slices vegan-friendly bread (such as brioche or rustic sourdough)
- 6 slices dairy-free cheddar cheese
Instructions
- Make the BBQ Chicken: Heat the olive oil in a medium 10-inch skillet over medium-high heat. Add the minced garlic and chopped red onion, sautéing for 1-2 minutes until fragrant. Stir in the cooked shredded chicken, BBQ sauce, raw honey, and smoked paprika. Mix thoroughly and cook until the mixture begins to bubble slightly. Remove from heat.
- Prepare the Herb Butter: In a bowl, combine the softened vegan butter with garlic powder, dried oregano, basil, parsley, thyme, and dill weed. Stir until the mixture is smooth and the seasonings are evenly distributed.
- Assemble and Sear the Sandwiches: Spread a thin layer of herb butter on the outside of each bread slice to ensure a golden crispy texture when cooked. Heat a 10-inch skillet over medium-low heat, place two slices of bread herb butter side down, add slices of dairy-free cheddar cheese, then spoonfuls of the BBQ chicken mixture on top. Top with the remaining bread slices, placing the buttered side out. Press gently to form a sandwich. Cook for 2-3 minutes until the bottom is golden brown.
- Flip and Continue Cooking: Carefully flip the sandwiches and cook the other side for an additional 2-3 minutes until golden brown. For extra crispness and grill marks, use a burger presser or panini press.
- Bake the Sandwiches: Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. Transfer the seared sandwiches to the baking sheet and bake for 8-10 minutes, checking after 5 minutes to avoid burning. Bake until the cheese is fully melted and the bread is extremely crispy.
- Serve: Remove from the oven, slice the sandwiches in half if desired, and serve with your favorite sides, such as chips or a fresh salad. Enjoy your dairy-free baked BBQ chicken grilled cheese!
Notes
- Using vegan-friendly bread like brioche or rustic sourdough enhances flavor and texture.
- Check sandwiches midway through baking to prevent burning.
- A burger presser or panini press can be used to achieve attractive grill marks and even cooking.
- This recipe is dairy-free but not gluten-free unless gluten-free bread is used.
- You can adjust the amount of BBQ sauce and honey to taste for sweetness and tanginess.
