| Ingredients: | |
| Non-Stick Cooking Spray | |
| 8 Slices | Bacon |
| 1/4 Cup | Cream Cheese, at room temperature |
| 1/4 Cup | Shredded Cheddar Cheese |
| 1-1/2 Cups | Shredded Rotisserie Chicken |
| 1/2 a stick | Celery, chopped |
| 1/4 Cup | Green Onions, sliced |
| To Taste | Sea Salt |
| To Taste | Black Pepper |
| 8 Slices | Sourdough Bread |
| 4 | Thinly sliced cheddar cheese slices |
| Butter, for melting on skillet | |
| 1 T | Buffalo Blue Cheese Dip Mix |
Instructions:
1) Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Lay the bacon slices on the lined baking sheet and cook in preheated oven for 12 to 15 minutes. Take bacon out of the oven, then lay bacon slices on a plate lined with paper towels to soak up bacon grease.
2) In a large mixing bowl, mix together 1 T Buffalo Blue Cheese Dip Mix, cream cheese and cheddar cheese until cheeses have melted. Fold in the cooked chicken, celery and green onions. Season with salt and fresh black pepper to taste.
3) Prepare the sandwiches. Top one slice of bread with a generous amount of buffalo chicken mixture, two slices of bacon, a slice of cheddar cheese, then cover with the other slice of bread. Repeat until all the buffalo chicken mixture is used up.
4) Cook the sandwiches. Heat a large non-stick skillet over medium heat. Melt butter on the skillet. Place a sandwich on the skillet and cook until golden brown about 2-3 minutes. Turn the sandwich over and cook for another 2-3 minutes or until golden brown and cheese has melted. Repeat with remaining sandwiches. Serve immediately.