Heat a tablespoon of olive oil in a skillet over medium heat for about two minutes. Add the sliced red onion and sauté for 5-7 minutes until it softens and turns translucent.

Once the onions are tender, stir in minced garlic and let it cook for another minute, just until fragrant.

Add the shredded roasted chicken, paprika, and Worcestershire sauce to the skillet, mixing everything thoroughly. Cook for 2-3 minutes until heated through, then pour in BBQ sauce and simmer for another 2-3 minutes.

In a small bowl, combine softened butter with minced garlic and a pinch of parsley to create a garlic butter.

Spread the garlic butter generously on one side of each slice of sourdough.

On the unbuttered side of six slices of bread, layer two slices of Havarti cheese, spoon the BBQ chicken mixture on top, and add another two slices of cheese. Place the remaining bread slices on top, butter-side up.

Place the assembled sandwiches on a preheated skillet over medium heat. Grill for 3-5 minutes on each side until the bread is golden brown and cheese is melted.

Remove from the skillet, allow to cool for a minute, slice in half and serve immediately.