1. In a medium bowl, combine the shredded chicken with the BBQ sauce until the chicken is well coated. If you’re like me and love a bit of extra sauce, feel free to add a tablespoon more.
2. Lay out your slices of bread and butter one side of each slice. Place buttered-side down on a clean surface.
3. On two slices of bread, layer one slice of cheddar and one slice of mozzarella. Evenly distribute the BBQ chicken mixture on top of the cheese.
4. Add the sliced jalapeños if you’re using them—think of it as a little nod to my mom’s love for a bit of spice. Top with another slice of cheddar and mozzarella.
5. Place the remaining slices of bread on top, buttered-side up.
6. Preheat a skillet over medium heat. Once hot, carefully transfer the sandwiches to the skillet.
7. Cook each side for about 3-4 minutes, until the bread is golden brown and the cheese is melted. Flip gently using a spatula.
8. Remove from the skillet and let the sandwiches rest for a minute before cutting and serving. The hardest part is waiting, but trust me, it’s worth it!

Cooking is about intuition and love—don’t stress if the cheese oozes out or the bread gets a little too toasty. That’s the magic of home cooking.