Directions
- Preheat your smoker to 350°F
- Season chicken breasts generously with Pit Boss Chicken and Poultry Rub
- Place the chicken directly on the smoker grates and cook until it reaches an internal temperature of 165°F
- While the chicken cooks, place bacon slices on a wire rack with a pan underneath to catch grease and prevent cross-contamination. Smoke until the bacon is crispy.
- Remove the chicken and bacon from the smoker and allow to cool slightly. While this is cooling, shred all three cheeses and mix together.
- Shred the chicken using using Pit Boss Meat Shredders and chop bacon into small pieces. Combine the chicken and bacon together in a bowl.
- Preheat your griddle to medium-high heat and melt butter over the entire surface.
- Place sourdough slices on the griddle and toast one side until golden brown. Flip the toast to the other side.
- Add a layer of the shredded cheese mixture and a handful of the chicken and bacon mixture. Add some more cheese and top with another piece of bread.
- Place the Pit Boss Griddle Press on top and cook for 3 minutes. Flip the whole sandwich and press again until cheese is fully melted. Serve right away with a side of ranch.
