BBQ chicken:

2 Tbsp olive oil

1 small red onion, thinly sliced

3 cloves garlic, minced

2 1/2 cups shredded roasted chicken

1/2 tsp paprika

1 tsp Worcestershire sauce

1 cup BBQ sauce

12 slices Havarti cheese

Garlic butter bread:

1/4 cup butter

2 cloves garlic, minced

2 tsp parsley, minced

12 slices sourdough bread or sturdy white bread

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Prepare BBQ chicken: Heat olive oil in a skillet over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic for 30 seconds, then add chicken, paprika, Worcestershire sauce, and BBQ sauce. Heat through and remove from heat.
Make garlic butter: Mix softened butter, minced garlic, and parsley in a small bowl. Spread on one side of each bread slice.
Assemble sandwiches: Place a slice of bread, buttered side down, on a skillet over medium heat. Add 1 slice Havarti, BBQ chicken, another slice Havarti, and a second bread slice, buttered side up.
Cook: Grill 3–4 minutes per side, pressing gently, until bread is golden and cheese melted.
Repeat with remaining sandwiches. Serve warm.

Swap Havarti for cheddar, provolone, or pepper jack.

Add pickled jalapeños for spice or caramelized onions for sweetness.

For crunch, add coleslaw inside before serving.