Buffalo Chicken Grilled Cheese Sandwich

Ingredients

• 2 tablespoons unsalted butter, cut into 3 even pats, divided
• 2 slices hearty white sandwich bread, such as Pepperidge Farm or Arnold
• 2 ounces grated Monterey Jack cheese
• 1/2 cup shredded chicken
• 1 ounce crumbled blue cheese
• 1 tablespoon Frank's RedHot
• Kosher salt

Directions

1. In a large non-stick skillet set over medium heat, melt 1 pat of butter and wait until it stops foaming. Lay in both bread slices and cook, moving them around the pan now and then, until the undersides are lightly golden, about 2 minutes. Take the skillet off the heat.
2. Move the bread to a cutting board with the toasted sides facing up. On one slice, layer half of the Monterey Jack, then the shredded chicken, blue cheese, and Frank's RedHot. Add the remaining Monterey Jack, then close the sandwich with the browned side of the top slice against the cheese.
3. Put the skillet back on the burner and melt 1 more pat of butter over medium-low heat. Set the sandwich in the pan and cook, occasionally rotating it around the skillet, until the bottom is a deep golden brown, about 5 minutes. Lift it out with a flexible metal spatula.
4. Add the remaining 1 pat butter to the skillet. Place the sandwich back in the pan with the cooked side facing up. Season with salt. Continue cooking, nudging it around the pan occasionally, until the second side turns deep golden brown and the cheese is fully melted, about 5 minutes. Serve immediately.