Buffalo dip: combine all ingredients in a medium bowl and store in the refrigerator for up to a week.

Grilled chicken: preheat a gas or charcoal grill (or indoor grill pan) for 10 minutes. 

Cook the chicken on the grill grates for 5 to 6 minutes per side. If you have very large chicken breasts you might want to grill for 7 minutes per side. If you have a probe thermometer you should be looking for 165 degrees F (73 C). You should be able to pull the chicken off the grill 5 degrees less than your target temperature and it will carry over to cook those extra degrees. 

After the chicken has been cooked, remove it to a plate or cutting board to cool before slicing. 

Sandwich assembly: spread the buffalo dip on two slices of bread. Half on each slice. Make sure you spread it in an even layer and get right to the edges.

Using your broiler on high, broil the two slices of bread topped with buffalo dip for 4 to 5 minutes or until the cheese is very melty and possibly starting to brown. Remove the slices to a cutting board to continue assembling the sandwich.

Top the broiled buffalo dip slices with slices of grilled chicken and then top the chicken with 2 or 3 pieces of bacon and 1 slice of cheese. Complete the sandwich by adding the other two slices of bread on top.

Add a large skillet or griddle to your stove and turn the heat to medium.

Spread butter on the outside of the top of each assembled sandwich. Flip the sandwiches buttered side down into the pan over medium heat. 

Coat the second, top side of the bread with butter while the bottom side is cooking. Flip the sandwiches after 2 or 3 minutes of cooking. Cook for another 2 or 3 minutes, flipping if the sandwich gets too dark. 

Once the sandwiches are browned to your liking, serve and enjoy.