Barbecue Chicken Grilled Cheese

Prep Time: 10

Cook Time: 15

Yields: sandwiches

2 tablespoons plus 1 teaspoon olive oil divided
½ red onion thinly sliced
1 cup shredded chicken breast I used a store bought rotisserie chicken, but feel free to roast or poach your own chicken breast.
1/3 cup barbecue sauce plus extra for dipping
1 cup shredded part-skim mozzarella cheese
1 cup shredded cheddar cheese
1 small avocado sliced
3 tablespoons fresh cilantro leaves
6 slices bread of your choice I strongly recommend whole wheat sourdough if you can get your hands on it.

Heat 1 teaspoon olive oil in a small pan. When hot, add the thinly sliced red onions and sauté for about 5 minutes until soft. Remove from the heat and set aside.
In a small bowl, combine the shredded chicken breast and barbecue sauce. In a separate bowl, combine the mozzarella and cheddar cheeses.
Now it’s time to assemble your grilled cheese. To assemble each sandwich: Brush one side of each piece of bread with olive oil (about 1 teaspoon per piece). Place the bread oil-side down on a cutting board. Top one piece of bread with 1/3 cup of cheese and 1/3 cup of barbecue chicken. Add 1/3 of the sliced avocado, and then add 1/3 of the onions and 1 tablespoon of cilantro leaves. Top with another 1/3 cup of cheese in an even layer and add the second piece of bread with the oiled side facing out (duh).
Heat a large non-stick pan or skillet over medium heat. When hot add the sandwiches and cover with a lid. Cook for about 4 minutes until the underside is golden brown. Flip the sandwiches and cook for 3-4 minutes more.
Remove your grilled cheese from the pan and serve immediately with extra barbecue sauce or ranch dressing for dipping.