In a medium bowl, combine the shredded chicken with Frank’s Red Hot Buffalo Wing Sauce, stir until evenly coated.

Spread ½ tablespoon of butter on one side of each slice of jalapeño bread, then stack the sliced bread with the buttered sides facing each other.

Open the sandwich and lay 1 ounce of Monterey Jack cheese on the unbuttered side, then add buffalo chicken mixture on top, and finish with 1 ounce of blue cheese crumbles.

Heat a medium skillet over medium heat, place the sandwich buttered side down, and cover with a lid, grilling for 3-4 minutes until golden brown.

Reduce heat to medium-low and carefully flip the sandwich, cooking the other side for 2-3 minutes until golden and crispy.

Take the sandwich off the heat, let it sit for a minute, then cut in half and serve hot.