Ingredients:

  • 2 cups (280g) cooked chicken breast, finely shredded
  • 1/3 cup (80ml) buffalo hot sauce
  • 2 oz (56g) cream cheese, softened
  • 1 cup (113g) Monterey Jack cheese, shredded
  • 1/4 cup (28g) crumbled blue cheese
  • 4 slices (120g) sourdough bread
  • 3 tbsp (42g) salted butter, softened

Instructions:

  1. In a medium mixing bowl, fold together the shredded chicken, buffalo sauce, and softened cream cheese.
  2. Stir in the Monterey Jack and blue cheese until the chicken is completely enveloped in the sauce.
  3. Spread an even layer of softened butter on one side of each bread slice, ensuring the butter reaches the edges of the crust.
  4. Place two buttered slices of bread, butter-side down, in a cold skillet.
  5. Divide the buffalo chicken mixture evenly between the two slices, leaving a 1/4-inch margin around the edges to prevent leaking.
  6. Top with the remaining bread slices, butter-side up.
  7. Turn heat to medium-low and grill for 3-5 minutes per side. Flip only when the crust is golden-brown and the cheese has begun to ooze. Ensure the internal temperature of the chicken reaches 165°F/74°C.