Ingredients
Scale
- 8 Slices Sandwich Bread
- 2 Cups Cooked Chicken Breasts (Rotisserie Chicken recommended)
- 2 teaspoon Minced Garlic
- ¼ teaspoon Cayenne Pepper (Optional)
- 1 teaspoon Ground Black Pepper
- ½ teaspoon Paprika
- ½ Cup Franks Hot Sauce
- ½ Cup Homemade Ranch Dressing (or store-bought)
- 4 Oz Cream Cheese
- 4 tablespoon Butter
- 4–8 Slices Muenster Cheese
- 4 tablespoon Crumbled Blue Cheese
Instructions
- In a small bowl, combine softened cream cheese, crumbled blue cheese, paprika, ground black pepper, and cayenne pepper. Mash/stir to combine. Set aside.
- In a separate bowl, combine cooked shredded chicken, hot sauce, ranch dressing, and minced garlic. Stir until the chicken is well coated.
- Spread butter on one side of each bread slice. Flip the bread and spread the cheese mixture on four slices. Top with the chicken mixture (about ½ cup per sandwich). Place sliced cheese on the other bread slices and close the sandwiches.
- Spray a skillet with cooking spray. Cook sandwiches on low heat for 5 minutes or until golden and crispy. Flip and repeat. Serve with additional buffalo sauce, ranch, or blue cheese dressing.
Notes
- Leftover Storage: Wrap sandwiches in foil and refrigerate for up to two days. Reheat in the oven (10-15 minutes) for crispiness or microwave (30 seconds) for softer bread.
- Cheese Options: Substitute Muenster or blue cheese with Colby Jack, Monterey Jack, White Cheddar, or Mozzarella.
- Veggie Options: Add mashed avocado, diced tomatoes, or chopped celery to the chicken mix or spread on the cream cheese layer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 Sandwich
- Calories: 590 kcal
- Sugar: 3g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg