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sheet pan bbq chicken sandwiches
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BBQ Chicken Sandwich Recipe

These sheet pan BBQ chicken sandwiches are made with shredded grilled chicken, melted cheese, caramelized onions, and Alabama white sauce. Perfect for dinner or game day.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Appetizer, Main Course
Cuisine: American
Servings: 6 sandwiches

Ingredients

BBQ Sandwiches

  • 4 grilled chicken breasts shredded (rotisserie works great as a substitute)
  • 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

  • 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
  • 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 thinly sliced red onions and a pinch of salt.
  • Cook, stirring occasionally, for 15–20 minutes until softened, deep golden, and slightly jammy. Reduce heat if they brown too quickly. These can cook in the background while you prep the sandwiches.

Prepare the Filling

  • Prepare the Alabama white bbq sauce by whisking all ingredients together in a bowl. Taste and adjust as needed.
  • In a large bowl, toss the shredded chicken with barbecue sauce, apple cider vinegar, and hot sauce. Mix until evenly coated. Add more sauce if you prefer a saucier filling.
  • Preheat oven to broil. Brush the inside of the top and bottom hamburger buns with garlic 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 9x13 baking dish.
  • Add one slice of cheddar and one slice of muenster to each bun.
  • Divide the BBQ chicken mixture evenly among the sandwiches. 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 warm with extra Alabama white sauce on the side.

Notes

  • For the garlic herb butter, I used Kerrygold. You can also combined 6 tablespoons softened butter with 4 garlic cloves pressed/minced along with minced parsley. Mix to combine.
  • Toasting the buns helps prevent sogginess.
  • Keep onions on medium-low heat to avoid burning.
  • These reheat best covered in foil at 325°F.