For the filling:
- One 8 oz. can plain tomato sauce
- ¼ – ½ c hot sauce (I used ¼ c and could have added more)
- 1¼ – 1½ lb chicken (breasts and/or thighs), cooked and chopped, or about 4 c cooked, chopped chicken from a whole or store-bought rotisserie chicken
- 1½ c monterey jack cheese
- ½ c crumbled blue cheese (if you can’t tolerate blue cheese due to a gluten sensitivity, replace with additional monterey jack)
For each sandwich:
- 2 slices of your bread of choice (I used Rudi’s Gluten Free Bread and whole wheat bread)
- 2 t softened butter or margarine
- olive oil or cooking spray for pan
Do It And How 