READY IN: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

• 2

  rotisserie chicken breasts

• 1⁄2

  cup buffalo, chicken sauce

• 1⁄4

  cup sliced scallion

• 8

  sliced Texas toast thick bread

• 1

  cup shredded cheddar cheese

• 1

  cup shredded monterey jack cheese

• 2

  celery ribs, thinly sliced

• 1

  large carrot, thinly sliced

• 1⁄4

  cup crumbled blue cheese

• 6

  tablespoons unsalted butter, softened

• 1

  cup blue cheese dressing

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DIRECTIONS

• Remove the skin and bones from the chicken and shred into a large bowl. Toss together with the buffalo sauce and scallions.
• To assemble the sandwiches, lay out 4 bread slices in a single layer. Brush the bread with 3 tablespoons of the softened butter, then turn the bread over. Top each bread slice with 1/4 cup shredded cheddar cheese, 1/4 cup shredded Monterey Jack cheese, buffalo chicken, sliced celery, carrots, and a tablespoon of blue cheese. Top each with a slice of bread and brush with remaining butter.
• Heat a skillet or griddle over moderate heat. Working in batches, cook sandwiches until bread is golden and crisp and cheese has melted, about 3 minutes per side. Transfer to a cutting board and cook the remaining sandwiches. Cut each in half and serve with blue cheese dressing for dipping.