This summer grilled chicken cheese melt sourdough sandwich on the barbecue combines sliced chicken breast, melted spicy Havarti, arugula, and roasted red pepper spread between two thick slices of sourdough bread. The grilled sandwich cooks directly on the barbecue over medium-low heat until the bread develops a golden brown crispy crust and the cheese fully melts.The grilled sandwich cooks directly on the barbecue over medium-low heat until the bread develops a golden brown crispy crust and the cheese fully melts.

Fresh bakery sourdough works especially well here because the bread starts fairly soft but develops a sturdy toasted texture once grilled. The crispy sourdough crust helps hold the melted cheese, sliced chicken, and roasted red pepper spread together without the sandwich becoming soggy or falling apart while flipping.

This sandwich works well as a quick summer dinner when you want something hot off the barbecue without making burgers or a full grilled meal. Cooking the sandwiches outside on the barbecue also helps keep the kitchen cooler during warmer weather.

The chicken is seasoned simply with seasoned salt and black pepper so the spicy Havarti, arugula, and roasted red pepper spread still stand out. Closing the barbecue lid creates convection-style heat that helps the super melty cheese soften evenly without pressing the sandwich flat.

Quick Answer

This summer grilled sourdough sandwich on the barbecue cooks directly over medium-low heat until the bread turns golden brown and the cheese fully melts. Cooking the sandwich over medium-low heat creates a crispy sourdough crust while allowing the cheese melt filling to fully soften. The sandwich cooks until the cheese melt center becomes soft and fully melted.

I found this sandwich worked best when the barbecue heat stayed closer to medium-low instead of high heat. The first side browned too quickly at a hotter temperature before the cheese had time to melt properly, so lowering the heat gave the sandwich enough time to toast evenly while the spicy Havarti softened under the closed barbecue lid.

Why You’ll Love This Grilled Chicken Cheese Melt Sandwich on Sourdough

Balanced Summer Flavor: The seasoned chicken stays simple so the spicy Havarti, roasted red pepper spread, and peppery arugula all remain noticeable without competing.

No Panini Press Needed: This summer grilled sourdough sandwich on the barbecue uses the closed barbecue lid to naturally melt the cheese without flattening the sandwich.

Good Use For Leftover Chicken: Fresh air fryer chicken works very well, but leftover rotisserie chicken or sliced grilled chicken can also be used.

Super Melty Cheese: Spicy Havarti melts quickly under the closed barbecue lid and helps hold the chicken and arugula together.

How to Make Grilled Chicken Cheese Melt Sandwich on Sourdough

Start by cooking the chicken breasts in the air fryer until fully cooked through. Let the chicken rest for several minutes before slicing so the juices stay in the meat instead of running out onto the cutting board. Slice the chicken across the grain into fairly even strips so the sandwich layers more evenly and is easier to bite through later.

Preheat the gas barbecue to around 350 degrees Fahrenheit. If the grill is running too hot, the buttered bread can burn before the cheese has enough time to melt. Medium-low heat works better than high heat for this sandwich.

Butter one side of each slice of bread. Spread the roasted red pepper spread onto the inside of one bread slice while leaving the second slice of bread plain inside. This helps prevent the sandwich from becoming overly wet while still giving good flavor throughout the cheese melt sandwich.

Next lay a row of nearly overl lapping sliced chicken across the face of the sandwich. Top with onion rings as much or as little as you would like.

Use two slices of spicy Havarti cheese if needed to fully cover the arugula layer. The melted cheese helps keep the sandwich fillings from sliding apart while flipping.

Having the Havarti over the arugula helps hold the greens in place while grilling.

Top the sandwich with the second slice of sourdough, keeping the buttered side facing outward. Place the sandwiches directly onto the grill grates at a slight angle so the bread develops grill marks.

Lay the sandwich onto the grill over medium-low heat and close the barbecue lid. The trapped heat helps create a super melty cheese center while the outside develops a crispy crust and golden brown grill marks.

Close the barbecue lid and let the sandwich cook for about 2–3 minutes before checking the underside. Lift the edge gently with a spatula instead of constantly flipping or moving the sandwich around. The sandwich is ready to flip once the underside is golden brown and the bread releases easily from the grill grates.

Because the sourdough slices are fairly large and the sandwich contains loose fillings, use one hand lightly on top of the sandwich while flipping with a spatula underneath. This helps prevent the chicken or arugula from sliding out during the turn.

Cook the second side until the bread is golden brown and the spicy Havarti fully melts. Remove from the grill and let the sandwich sit for a minute before slicing. A serrated bread knife works best for slicing through the crispy sourdough crust without crushing the melted sandwich filling. The crispy sourdough and melted Havarti make this a good hot sandwich for summer barbecues.

Ingredients

This grilled chicken cheese melt sandwich on sourdough uses simple ingredients with strong texture contrast and balanced summer flavor.

Boneless skinless chicken breast: The chicken gives the sandwich its hearty texture and makes it filling enough for dinner. Slicing the chicken across the grain while still slightly warm keeps it tender and easier to layer.

Seasoned salt: Seasoned salt gives the chicken enough savory flavor without overpowering the roasted red pepper spread, spicy Havarti, and arugula.

Black pepper: Black pepper adds a little extra bite to the chicken while still keeping the sandwich flavor balanced and fairly simple.

Sourdough bread: Thick bakery-style sourdough starts fairly soft when fresh from the bakery but develops a golden brown crispy crust once grilled. The sturdy texture helps hold the melted cheese, sliced chicken, and roasted red pepper spread without the sandwich becoming soggy or falling apart. Thick slices of sourdough bread also hold up better on the grill than softer sandwich bread. Using good bakery sourdough makes a noticeable difference in both texture and grill performance.

Butter: Butter helps the bread brown properly on the barbecue and creates the crispy grilled texture.

Roasted red pepper spread: The spread adds a mellow sweetness and helps keep the sandwich from tasting dry.

Sweet white onion: Thin onion rings add freshness and a little crunch without overpowering the sandwich.

Arugula: Arugula adds a peppery bite that balances the richness of the melted cheese and buttered bread.

Spicy Havarti cheese: Havarti is a super melty cheese that softens easily once heated on the barbecue, creating a smooth melted cheese layer throughout the sandwich. Using pre-sliced cheese also helps evenly cover the sandwich without using too much cheese.

Substitutions and Add-Ins for Grilled Chicken Cheese Melt Sandwich on Sourdough

This grilled chicken cheese melt sandwich on sourdough is fairly flexible as long as the sandwich keeps its sturdy grilled structure.

Boneless skinless chicken breast: Rotisserie chicken or leftover grilled chicken can work well here. Avoid heavily shredded canned-style chicken because the texture becomes too loose inside the sandwich.

Seasoned salt: Garlic seasoning salt or simple poultry seasoning can work here, though stronger spice blends may overpower the roasted red pepper spread and spicy Havarti.

Black pepper: Fresh cracked black pepper gives the sandwich a little more bite, though the amount can easily be adjusted based on taste.

Sourdough bread: Thick artisan white bread or rustic Italian bread can work, though softer, classic white bread may flatten or tear more easily on the grill. Smaller pieces of bread can be used if you want to stretch the recipe into more sandwiches for a family meal. Large round bakery sourdough creates a much heartier dinner-sized sandwich.

Butter: Margarine can be used, though butter gives better flavor. Olive oil can be brushed lightly onto the outside of the bread instead of butter. The sandwich still toasts well, though butter gives a richer grilled flavor and slightly crispier crust.

Roasted red pepper spread: Roasted red pepper hummus or a mild pepper spread can work, though thicker dips may make the sandwich heavier.

Sweet white onion: Red onion can be substituted for a slightly sharper flavor.

Arugula: Baby spinach can work if needed, though the sandwich loses some of its peppery bite.

Spicy Havarti cheese: Sharp cheddar, American cheese, Monterey Jack, or pepper jack can all work in this sandwich. American cheese and Havarti both melt very smoothly, while cheddar gives the sandwich a sharper flavor.

Expert Tips, Serving and Storing Suggestions

Tip #1: Use Medium-Low Heat: Medium-low heat gives the sourdough enough time to develop a golden brown crispy crust before the bread burns. It also helps the spicy Havarti melt more evenly.

Tip #2: Close The Lid: Closing the barbecue lid traps heat around the sandwich and creates a convection-style effect that helps fully melt the cheese without pressing the sandwich flat.

Tip #3: Steady While Flipping: Use one hand lightly on top of the sandwich while flipping with a spatula underneath. The large sourdough slices, sliced chicken, and arugula can shift if the sandwich flips too aggressively.

Tip #4: Layer The Cheese Over The Arugula: Placing the spicy Havarti over the arugula helps the melted cheese hold the greens in place once the sandwich heats up.

Serve this hot sandwich with its grilled chicken, melty cheese, and red pepper spread on sourdough hot from the barbecue while the bread is crisp and the cheese is still warm. It pairs well with potato chips, cucumber salad, pasta salad, or other simple summer side dishes.

Store leftovers in an airtight container in the refrigerator. The sandwich is best eaten fresh because the crispy sourdough crust softens after chilling.