BBQ Chicken Cheddar Melt


Allow me to address the elephant in the room: I’ve been slacking on my CwC duties.  I know my dedicated readers are lost without the guidance of my delicious recipes, and I’m aware that the impact of CwC withdrawal can be severe – Have you felt despair?  Loneliness?  A bottomless hole in your heart that only a Double Cheeseburger from McDonald’s could fill?  Well fear not my friends!  Step away from the microwave and put down that Easy-Mac, ’cause I’m back in action.


pre-cooked chicken – ready to shred!

my special hawaiian bbq sauce!

















My hiatus from the kitchen was a necessary respite, and I’m more invigorated than ever to deliver the tasty recipes you crave.  To start things up again, I decided it was time to show a little love to one of my favorite foodie triple threats: The Sandwich.  A sandwich makes the perfect meal pretty much any time of day – a bacon, egg, & cheese for breakfast, a turkey club for lunch, a PB&J snack, or a Monte Cristo for dinner – no matter what the hour, a sandwich gets the job done.


sauteing the onions


filling the troughs with shredded chicken!


It’s great when you can use a recipe in a myriad of ways, and I’ve been able to do just that with my Hawaiian BBQ Sauce.  Having used it in the past as a marinade for Chicken Kebabs and for Steak, I knew it would be the perfect condiment for a shredded chicken sandwich.  With my sauce taking center stage, I kept the rest of my recipe simple, adding only red onions and cheddar cheese to the mix.   And since this wasn’t shaping up to be my lowest calorie creation, I chose to scoop out the baguettes, cutting out some carbs while simultaneously making the sandwich easier to compile.  Finally, I decided to serve my sandwich warm, creating a flavor combination that’s downright irresistible!


BBQ Chicken Cheddar Melt

Prep time:
Cook time:
Total time:
Serves: 5
  • 1 1/2 lb Pre-Cooked White Chicken Chunks
  • 5 Baguettes (six inches each)
  • 8 slices Cheddar Cheese
  • 3 cups Sliced Red Onion
  • 1 1/4 cups Kraft Original BBQ Sauce
  • 1 1/4 cups Soy Teriyaki
  • 2 tbsps Honey Dijon Mustard
  • 2 tbsps Splenda Brown Sugar Blend {tightly packed}
  • 1 tsp Crushed or Minced Garlic
  • 1/2 cup Pineapple Juice
  • PAM Cooking Spray to coat
  • Sea Salt & Coarse Black Peppercorn to season
  1. In food processor, shred chicken into strips, then set aside.
  2. In medium sized bowl, combine Kraft Original, soy teriyaki, honey dijon, Splenda brown sugar, garlic, and pineapple juice, whisking thoroughly. Next, place chicken in ziploc bag and pour over with bbq sauce until strips are completely immersed. Marinate in refrigerator for 1 – 3 hours. You should have about 1/4 of sauce leftover.
  3. When ready to cook, generously coat skillet and saute red onions, seasoning with salt and pepper. While onions cook, slice baguettes in half and scoop out centers, creating a trough in each loaf. Heat in oven at 300F for 10 minutes until loaves are lightly toasted, then set aside.
  4. When bread has cooled, begin filling troughs with shredded bbq chicken, then top with sautéed red onion and slices of cheddar cheese. Return to oven at 350F for 12 minutes or until cheese begins to bubble. Serve immediately with extra dipping sauce on the side.
Calories: 631 Fat: 15g Carbohydrates: 66g Protein: 27g

>> The Soy Teriyaki sauce I purchased was from Trader Joe’s, but a mixture of 1/3 Soy sauce and 2/3 Teriyaki sauce (any brand) will achieve a similar effect. >> If you can’t find 6oz cans of Dole pineapple juice, you can drain the juice out of an 8oz can of diced/sliced pineapples. Make sure the pineapples are canned in their own natural juices,not heavy syrup.


topping with onions, then cheddar cheese


the finished product!!


melted deliciousness! worth the indulgence 🙂


this sandwich is seriously hearty:
2 open-faced loaves = 1 serving