Aunt Dolly's Bbq Chicken Melt Recipe
served with ranch
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Ingredients
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Chicken & BBQ Base
Bread & Cheese
Toppings & Garnish
Ranch Sauce (served with)
Method
Chicken & BBQ Base
- 1
Prepare chicken mixture
Place the cooked shredded chicken into a medium mixing bowl. Add the barbecue sauce, light brown sugar, smoked paprika, garlic powder, black pepper, and kosher salt. Stir until the chicken is evenly coated and the sugar is dissolved. Taste and adjust seasoning or BBQ sauce amount to preferred sweetness/spice. Set aside.
- 2
Warm the mixture
Transfer the coated chicken to a skillet over medium heat and warm for 3–4 minutes, stirring occasionally, until hot and slightly saucy. Remove from heat.
Bread & Assembly
- 3
Prep and toast rolls
Preheat oven to 425°F (220°C) with the top rack in the middle. Slice ciabatta rolls in half horizontally. Brush the cut sides lightly with melted unsalted butter. Place cut sides up on a baking sheet and toast in the oven 3–5 minutes until just golden; watch carefully to prevent burning.
- 4
Assemble melts
Remove toasted rolls from oven. Divide the warm BBQ chicken evenly among the bottom halves of the rolls (about 0.5 cup per sandwich). Top each portion of chicken with a mix of shredded cheddar and mozzarella (about 0.5 cup cheese blend per sandwich). Add a few thin red onion slices and 1/3 tbs pickled jalapeños per sandwich if using.
- 5
Finish under broiler
Place the assembled bottoms back on the baking sheet and broil on high (or return to the oven at 450°F/230°C) for 2–4 minutes until the cheese is melted and bubbly and edges brown slightly. Keep the top halves of the rolls nearby.
- 6
Top and serve
Remove from oven, sprinkle chopped cilantro over the melted cheese, and cap with the toasted top halves of the rolls. Cut each sandwich in half if desired and serve immediately with a side of ranch for dipping.
Ranch Sauce (served with)
- 7
Make quick ranch
In a small bowl whisk together buttermilk, mayonnaise, and sour cream until smooth. Stir in minced chives, parsley, minced garlic, dried dill, salt, black pepper, and lemon juice. Taste and adjust salt or lemon to balance tang. Refrigerate for at least 10 minutes to let flavors marry; serve chilled alongside the melts.