Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced red onion and sauté for about 5 minutes, or until it becomes translucent. Stir in 3 cloves of minced garlic and cook for an additional minute until fragrant. Next, mix in 2 ½ cups of shredded roasted chicken, ½ teaspoon of paprika, 1 teaspoon of Worcestershire sauce, and 1 cup of BBQ sauce. Cook until the mixture is heated through, about 3–4 minutes.

While your chicken filling is warming, prepare 12 slices of sourdough bread. Spread butter generously on one side of each slice. On the unbuttered side of 6 slices, layer 2 slices of Havarti cheese, followed by a generous scoop of the BBQ chicken mixture, and then another slice of Havarti cheese before placing the remaining bread slices on top, buttered side up.

In the same skillet used for the chicken filling, place the sandwiches butter-side down over medium heat. Grill each sandwich for about 3–4 minutes until the bottom turns golden brown and crispy. Carefully flip the sandwiches using a spatula and continue to grill the other side for another 3–4 minutes or until they reach the desired crispness and the cheese is melting beautifully.

Once cooked, carefully remove the BBQ Chicken Grilled Cheese Sandwiches from the skillet and let them cool for a minute. Slice each sandwich in half to reveal the gooey insides, and garnish with a sprinkle of fresh parsley. Serve alongside crispy potato wedges or a fresh salad for a satisfying meal.