Bbq Melt Recipe

pound and season

Pat the chicken breasts dry with paper towels. If breasts are uneven, butterfly or lightly pound to an even thickness about 1/2 inch so they cook evenly.

Combine salt, black pepper, smoked paprika, and garlic powder in a small bowl. Rub the chicken on both sides with olive oil, then evenly season with the spice mix.

Heat a large skillet or grill pan over medium-high heat. Add a light drizzle of oil if your pan is dry. When hot, place the seasoned chicken breasts in the pan and cook 4–5 minutes per side until golden-brown and an instant-read thermometer inserted into the thickest part registers 165°F (74°C).

During the last minute of cooking, brush the top of each breast with about 1 tablespoon of the prepared BBQ glaze (see next section) to build flavor and a sticky surface. Remove chicken to a plate and let rest 3–5 minutes.

While chicken cooks, combine the BBQ sauce, honey, and apple cider vinegar in a small saucepan or microwave-safe bowl. Warm gently over low heat for 2–3 minutes (or microwave 30–45 seconds) and stir until smooth. This is your glaze; reserve about 2–3 tablespoons for finishing the sandwiches and use the rest when brushing the chicken.

Spread softened butter on the cut sides of the rolls. Toast cut-side down in a clean skillet over medium heat until golden and crisp, about 1–2 minutes. Remove and set aside.

Mix mayonnaise with hot sauce (if using) to create a spicy mayo. Spread about 1 tablespoon of mayo mixture on the bottom halves of each toasted roll.

Assemble toppings: divide lettuce, tomato slices, red onion, and pickle slices between the two sandwiches so each will receive equal amounts.

Shred or grate cheddar if not pre-shredded and have ready for melting.

Place a cooked chicken breast on each bottom roll over the mayo. Brush an additional 1 tablespoon of the warm BBQ glaze over the top of each breast.

Heap about 1/2 cup shredded cheddar total (about 1/4 cup per sandwich) over the glazed chicken. Place the open sandwiches under a broiler set on high (rack 5–6 inches from heat) for 1–2 minutes, watching closely, until cheese is melted and bubbly. Alternatively, cover the skillet and reduce heat to low for 1–2 minutes to melt the cheese.

Remove from broiler. Add lettuce, tomato, red onion, and pickles on top of melted cheese. Spoon any remaining glaze over toppings if desired.

Cap with toasted roll tops and press gently. Serve immediately with extra BBQ sauce on the side.