01 -
In a small bowl, combine softened cream cheese, crumbled blue cheese, paprika, ground black pepper, and cayenne pepper. Mash or stir until evenly mixed. Set aside.
02 -
In a separate bowl, combine cooked shredded chicken, hot sauce, ranch dressing, and minced garlic. Mix well until the chicken is evenly coated.
03 -
Spread a layer of butter on one side of each slice of bread. Flip the bread over and spread the cream cheese mixture on four slices. Evenly distribute the chicken mixture (approximately 1/2 cup per sandwich) over the cream cheese layer. Place one to two slices of muenster cheese on the remaining slices of bread and assemble the sandwiches.
04 -
Spray a large skillet with nonstick cooking spray. Place the sandwiches in the skillet and cook over low heat for 5 minutes, or until the bread is golden and crispy. Flip the sandwiches and cook for an additional 5 minutes on the other side. Depending on the size of your skillet, you may need to cook in batches.
05 -
Remove the sandwiches from the skillet and serve immediately with additional buffalo sauce, ranch dressing, or blue cheese dressing if desired.