Ingredients
Scale
- 1 cup cooked, shredded chicken breast
- 1/4 cup buffalo sauce
- 1 large onion, thinly sliced
- 2 tablespoons olive oil
- 4 slices sourdough bread
- 2 tablespoons butter, softened
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Monterey Jack cheese
- Optional: ranch dressing or blue cheese crumbles
Instructions
- Caramelize the onions: In a skillet over medium-low heat, add olive oil and sliced onions. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 15-20 minutes. Set aside.
- Prepare the chicken: In a bowl, toss the shredded chicken with buffalo sauce until evenly coated.
- Assemble the sandwich: Butter one side of each bread slice. On the unbuttered side, layer a mix of cheddar, mozzarella, and Monterey Jack cheeses. Add a layer of buffalo chicken and caramelized onions on top of the cheese, then another layer of cheese. Top with another slice of bread, buttered side out.
- Grill the sandwich: Heat a skillet over medium-low heat. Place the sandwich in the skillet and cook until the bread is golden brown and the cheese is melted, about 4-5 minutes per side. Press gently with a spatula to help the sandwich adhere and the cheese to melt evenly.
- Serve: Slice the sandwich in half and serve immediately, optionally with a side of ranch dressing or blue cheese crumbles.