Part 1: Preparing the BBQ Chicken (Skip if using pre-cooked/rotisserie chicken)

1. Season Chicken: Pat the chicken breasts dry with paper towels. If using, season generously with salt, pepper, smoked paprika, garlic powder, and onion powder.
2. Cook Chicken:

   • Grill/Pan-Sear Method: Heat olive oil in a large skillet or grill pan over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side, or until cooked through (internal temperature reaches 165°F / 74°C).
   • Oven-Baked Method: Preheat oven to 400°F (200°C). Place seasoned chicken in a baking dish and bake for 20-25 minutes, or until cooked through.
   • Poaching Method: Place chicken in a saucepan and cover with water or chicken broth. Bring to a simmer and cook for 10-15 minutes, or until cooked through.

3. Shred Chicken: Once cooked, let the chicken rest for 5-10 minutes. Then, using two forks, shred the chicken into bite-sized pieces. You can also use a stand mixer with the paddle attachment to shred it quickly.
4. Sauce the Chicken: In a medium bowl, combine the shredded chicken with 1 cup of your favorite BBQ sauce. Mix well to ensure all the chicken is evenly coated. Set aside. If you used rotisserie chicken, simply shred it and mix with the BBQ sauce.

Part 2: Assembling and Grilling the Sandwiches

1. Prepare Your Workstation: Lay out the 8 slices of bread. If using, prepare your optional enhancements like sliced red onion, jalapeños, or crumbled bacon.
2. Butter/Mayo the Bread: Spread a thin, even layer of softened butter (or mayonnaise) on one side of each slice of bread. This is the side that will make contact with the pan, creating that irresistible golden crust.
3. Layer the Goodness (Unbuttered Side Up):

   • Take 4 slices of bread and place them butter-side down on your work surface.
   • Sprinkle a layer of the cheese blend (about ¼ of the total cheese per sandwich) onto each of these 4 slices.
   • Evenly distribute the prepared BBQ chicken mixture (about ¼ of the total chicken per sandwich) over the cheese.
   • If using, add a layer of thinly sliced red onion, pickled jalapeños, or crumbled bacon on top of the chicken.
   • Top with another generous layer of the remaining cheese blend. This double cheese layer ensures maximum meltiness and helps bind the sandwich together.
   • Place the remaining 4 slices of bread on top, butter-side up.

4. Grill to Perfection:

   • Heat a large skillet, griddle, or non-stick pan over medium-low heat. It’s crucial to use medium-low heat to allow the cheese to melt completely before the bread burns.
   • Carefully place 1 or 2 sandwiches in the preheated skillet (depending on the size of your pan – don’t overcrowd it).
   • Cook for 4-6 minutes per side, or until the bread is deeply golden brown and crispy, and the cheese is thoroughly melted and gooey. You can press down gently with a spatula occasionally to help everything meld together.
   • Pro Tip: If your bread is browning too quickly before the cheese melts, reduce the heat slightly and you can cover the pan with a lid for a minute or two to trap steam and help the cheese melt.

5. Rest and Serve: Once cooked, remove the BBQ Chicken Grilled Cheese sandwiches from the skillet and let them rest for a minute or two before slicing. This allows the cheese to set slightly, making them less messy to cut and eat. Slice diagonally (it just tastes better that way!) and serve immediately.