Guys…. I really don’t have a lot to say here except WOW.
makes: 3 sandwiches
time: 20-30 minutes
Ingredients
For the Buffalo Chicken Filling
1 rotisserie chicken breast, shredded
1 cup freshly grated low-moisture mozzarella
2 green onions, thinly sliced
1/4 cup sour cream
1/4 cup buffalo sauce
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
For the Sandwiches
6 slices bread
Mayonnaise, about 1–2 teaspoons per side as needed
For the Blue Cheese Ranch
3 tablespoons whole milk
3 tablespoons mayonnaise
3 tablespoons sour cream
2 tablespoons ranch seasoning mix
1 tablespoon chopped fresh dill
1 1/2 tablespoons crumbled blue cheese
For the Dill Pickle Pico
2 tablespoons finely diced red onion
3 tablespoons finely diced dill pickle
Splash of pickle juice
Instructions
1. Make the Buffalo Chicken Filling
Add the shredded chicken, mozzarella, green onion, sour cream, buffalo sauce, salt, and black pepper to a medium bowl.
Stir until everything is evenly combined.
The mixture should have the consistency of a thick chicken salad — creamy enough to hold together, but not loose or saucy.
2. Assemble the Sandwiches
Divide the chicken mixture evenly between 3 slices of bread.
Spread the filling into an even layer, then top each with another slice of bread.
Spread about 1–2 teaspoons mayonnaise over the outside of the top slice.
3. Cook the Melts
Heat a large skillet over medium-low heat.
Place the sandwiches in the pan mayo-side down.
Cover with a lid and cook for about 5 minutes. Keeping the heat at medium-low gives the mozzarella time to melt without burning the bread.
While the first side cooks, spread mayonnaise over the exposed top slice of bread.
Flip the sandwiches and cook for another 5 minutes, covered as needed, until the second side is golden and crisp and the mozzarella is fully melted.
If the bread is browning too quickly before the cheese melts, lower the heat.
4. Rest
Transfer the sandwiches to a cutting board and let them rest for 2–3 minutes before slicing.
This gives the filling a little time to set so it doesn’t spill out immediately.
Blue Cheese Ranch
Add the whole milk, mayonnaise, sour cream, ranch seasoning, dill, and blue cheese to a small bowl.
Mix well until creamy and combined.
For a smoother dip, mash some of the blue cheese into the dressing with the back of a spoon. For more texture, leave a few crumbles intact.
Dill Pickle Pico
Finely dice the red onion and dill pickle. I use Claussen pickles because as a pickle aficionado they are undeniably the best and maybe one day they’ll notice me.
If your pickles have large seedy centers, scoop those out first — it makes them easier to dice and keeps the mixture from getting too watery.
Combine the onion and pickle in a small bowl with a splash of pickle juice.
Let sit for a few minutes so the onion can lightly quick-pickle.
When serving, use a fork or slotted spoon so you get plenty of pickle and onion without soaking the sandwich in extra brine.