1. Prepare the BBQ Chicken:

   • Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.

   • Add 1 thinly sliced red onion and cook, stirring occasionally, until soft, about 2 minutes.

   • Stir in 3 cloves minced garlic and cook until fragrant, about 30 seconds.

   • Add 2 ½ cups shredded roasted chicken, ½ tsp paprika, 1 tsp Worcestershire sauce, and 1 cup BBQ sauce.

   • Stir to combine and cook until heated through, about 2–3 minutes. Set aside.

   • Beginner Tip: Stir gently to coat chicken evenly; keep heat medium to avoid burning the sauce.

2. Make the Garlic Butter:

   • In a medium microwave-safe bowl, combine ¼ cup butter, 2 cloves minced garlic, and 2 tsp minced parsley.

   • Microwave in 15-second intervals until melted, stirring between intervals (about 30–45 seconds total).

   • Beginner Tip: Watch the butter closely to avoid overheating; stir to blend garlic and parsley evenly.

3. Prepare the Bread:

   • Lay 12 slices of sourdough or sturdy white bread on a work surface.

   • Brush or spread the melted garlic butter mixture evenly over one side of each slice.

   • Beginner Tip: Use a pastry brush for even application; ensure all slices are coated for maximum flavor.

4. Assemble the Sandwiches:

   • Flip the bread slices so the buttered side faces down.

   • On 6 slices, place 1 slice of Havarti cheese, followed by an even portion of the BBQ chicken mixture (about ⅓–½ cup per sandwich).

   • Top the chicken with another slice of Havarti cheese, then place the remaining 6 bread slices on top, buttered side up.

   • Beginner Tip: Press gently to secure the filling; distribute chicken evenly to avoid spillage.

5. Cook the Sandwiches:

   • Heat a large non-stick skillet over medium heat.

   • Place 2–3 sandwiches in the skillet (depending on size) and cook until the bottoms are golden brown, about 3–5 minutes.

   • Flip the sandwiches, reduce heat to medium-low, and cook until the other side is browned and the cheese is melted, about 3–5 minutes more.

   • Repeat with remaining sandwiches, wiping the skillet if needed to prevent burning.

   • Beginner Tip: Press sandwiches lightly with a spatula for even browning; lower heat ensures cheese melts without burning the bread.

6. Serve:

   • Slice sandwiches in half (diagonally for a classic look) and serve hot, optionally with extra BBQ sauce, pickles, or a side salad.

   • Beginner Tip: Use a sharp knife for clean cuts; serve immediately to enjoy the melty cheese.

Cooking Tips

• Chicken Prep: Use pre-shredded rotisserie chicken to save time; ensure it’s warm when assembling for faster cheese melting.

• Cheese Melting: Place cheese on both sides of the filling to create a gooey, cohesive sandwich; Havarti melts quickly but don’t rush the cooking.

• Bread Browning: Cook on medium heat for a golden crust; if browning too fast, lower the heat or add a lid briefly to melt cheese.

• Garlic Butter: Spread butter evenly to avoid soggy spots; refrigerate any leftover butter for other uses (e.g., garlic bread).

• Skillet Size: Use a large skillet or cook in batches to avoid overcrowding, which can lead to uneven cooking.