Description
A delightful fusion of flavors with tender shredded chicken, tangy barbecue sauce, sweet pineapple, and gooey sharp cheddar cheese in a crispy sourdough sandwich.
Ingredients
Scale
- 8 thick slices of sourdough bread
- 60 grams unsalted butter, softened
- 320 grams cooked chicken breast, shredded
- 120 millilitres barbecue sauce, divided
- 8 thin rings of fresh pineapple (or well-drained canned pineapple)
- 200 grams sharp cheddar cheese, freshly grated
- Non-stick cooking spray, as needed
Instructions
- Preheat your oven to 175 degrees Celsius.
- Place the shredded chicken in a baking dish and coat it with half of the barbecue sauce. Bake for 20 minutes until fully cooked. Allow to cool slightly before shredding further and mixing in remaining barbecue sauce.
- Spread softened butter evenly over one side of each slice of sourdough bread.
- Arrange the bread slices buttered side down and sprinkle 25 grams of grated cheddar cheese on four slices. Top with a quarter of the sauced chicken and two pineapple rings, then another 25 grams of cheddar cheese. Finish with remaining bread slices, buttered side up.
- Heat a large non-stick skillet over medium heat and coat lightly with cooking spray. Grill two sandwiches at a time for 3 to 4 minutes until golden brown. Flip and grill for an additional 1 to 2 minutes until crisp and cheese melts.
- Remove sandwiches to a cutting board, slice in half diagonally, and serve hot.
Notes
For an extra cheesy experience, feel free to add more cheese! Variations include using roasted red peppers or avocado for creaminess or adding red pepper flakes for spice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 10g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg