1 Tbsp. butter
1 onion, sliced
2 tsp. granulated sugar
2 cups shredded rotisserie chicken
1/2 cup Buffalo sauce
2 Tbsp. Ranch dressing
4 slices Italian bread
1/2 cup blue cheese, crumbled
1 cup shredded Mozzarella cheese
Preheat panini grill to 350º.
Heat butter in a large sauté pan over medium heat. Add onions and sauté for 13 minutes or until soft. Stir in sugar and sauté for another 10 minutes, until onions are caramelized. Set aside.
Add chicken and Buffalo sauce to saucepan over medium-high heat. Bring to a boil, then lower heat, cover and simmer for 15 minutes or until chicken is cooked through.
Place 1/4 onions on bread. With a slotted spoon add chicken, draining most of the sauce. Top chicken with cheeses. Place a slice of bread on top. Grill for 5 minutes until cheese is melted and bread is toasted. Serve warm.