Buffalo Chicken Grilled Cheese Sandwiches

1. Combine wing sauce, granulated garlic, onion powder, black pepper, paprika, and cayenne in a large saucepan. Stir over medium heat until warm, 2 to 3 minutes.

2. Toss in cooked shredded chicken, coating all the chicken pieces with the seasoning mixture, and heat through, 3 to 4 minutes. Remove from heat and stir in blue cheese crumbles.

3. Assemble the sandwiches by starting with a slice of Texas toast. Add one slice of Monterey Jack cheese, top with chicken mixture, add a second slice of cheese, then place another slice of toast on top, buttered-side up. Repeat for 4 sandwiches.

4. Place a completed sandwich in a nonstick skillet over medium-low heat, until the toast is browned and the cheese is softened, 3 to 5 minutes. Be careful not to burn the toast. Turn down the heat if the sandwich is browning too fast. Using a spatula, carefully turn the sandwich and cook until the sandwich is brown on the other side, 3 to 5 minutes.

5. Serve with additional wing sauce, if desired, ranch dressing, carrot strips, and celery sticks.

Cook's Notes:

There is no added salt to this recipe, since cooked chicken, and especially rotisserie chicken from the grocery, usually contains salt. Add salt to taste, if you are using unsalted, cooked chicken.

I used buttered and garlic-flavored Texas toast. If using plain Texas Toast, spread softened butter on one side of each slice before filling the sandwich. Buttered sides should be on the outside of the sandwich.

You can use Provolone cheese instead of Monterey Jack.