Ingredients:
2 cups cooked shredded chicken (rotisserie chicken works great)
1/2 cup buffalo sauce (like Frank’s RedHot, adjust to taste)
1/4 cup ranch or blue cheese dressing (optional, for creaminess)
6 slices of bread (Texas toast or sourdough recommended)
6 slices provolone, mozzarella, or cheddar cheese
2–3 tbsp butter (softened)
Instructions:
1. Prepare the filling: In a bowl, mix shredded chicken with buffalo sauce (and ranch/blue cheese if using) until creamy and well coated.
2. Preheat your griddle to medium heat.
3. Assemble sandwiches:
Butter one side of each bread slice.
Place a slice (butter side down) on the griddle.
Add a layer of cheese, then a generous scoop of buffalo chicken, then another slice of cheese, and top with bread (butter side up).
4. Grill: Cook until golden brown and crispy on each side (about 3–4 minutes per side), pressing lightly with a spatula so everything melts together.
5. Serve hot with extra ranch or blue cheese for dipping.
