Prepare the Chicken Mixture: In a medium bowl, mix the shredded cooked chicken with your favorite barbecue sauce until fully coated. Use more sauce if you like it extra sticky and tangy. This step brings in that unmistakable smoky-sweet flavor BBQ lovers crave.

Butter the Bread: Spread softened butter on one side of each slice of sourdough bread. This ensures a crisp, golden crust when grilled. I like to use a generous layer to get that satisfying crunch.

Layer the Sandwich: Place two slices of bread, butter side down, on a skillet or griddle (don’t turn the heat on yet). On each slice, sprinkle half of the shredded cheddar and mozzarella cheeses. Then divide the BBQ chicken mixture evenly between the two sandwiches. Top with the remaining cheese and place the other slices of bread on top, butter side up.

Grill to Perfection: Turn the heat to medium-low and let the sandwiches cook slowly. Patience is key here—you want the bread to become golden and crisp while giving the cheese enough time to melt all the way through. After 3–4 minutes, carefully flip and grill the other side for another 3–4 minutes.

Slice and Serve: Once both sides are beautifully golden and the cheese is perfectly melted, remove from the skillet and let the sandwiches sit for a minute before slicing in half. Serve warm for that unforgettable cheese pull.