Description
This spin on classic grilled cheese is a whole meal! The amount of flavor packed into every layer makes it incredibly delicious!
Ingredients
Scale
- 2 frozen breaded chicken patties
- 4 tablespoons salted butter, softened
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/8 teaspoon cayenne pepper
- 1/2 cup buffalo hot sauce
- 4 slices of sourdough bread
- 1/2 cup of Ranch or blue cheese dressing, and more for dipping (optional)
- 8 ounces Colby Jack cheese, grated
Instructions
- Bake or air fry the chicken according to the package directions until crispy.
- In a small bowl mix together the butter, garlic powder, parsley, and cayenne pepper. Set aside.
- Heat the hot sauce in a shallow dish in the microwave or on the stove top until warm.
- Spread the butter on one side of each piece of bread. Spread a tablespoon of the ranch on the other side of each piece of bread.
- Dip each chicken breast into the hot sauce to coat.
- Divide the cheese into 4 equal parts. Place 1/4 of the cheese on 1 slice of the bread. Top the cheese with a chicken patty. Top the chicken with another 1/4 of the cheese. Top the cheese with a slice of bread, butter side on top. Repeat this process on the remaining sandwich.
- Heat a nonstick skillet to medium-low. Place the sandwiches into the skillet and toast the bread for 4-5 minutes on each side until the cheese is melted and the bread is golden.
- Serve immediately.
Notes
These sandwiches are best served immediately.
