Add the softened cream cheese, crumbled blue cheese, paprika, black pepper, and optional cayenne pepper to a small bowl. Mash and stir until thoroughly combined.

In a separate bowl, combine the shredded cooked chicken, buffalo-style hot sauce, ranch dressing, and minced garlic. Stir until every piece of chicken is evenly coated.

Spread butter over one side of each slice of bread.

Turn four bread slices over so the unbuttered sides face upward. Spread the cream cheese mixture evenly over these four slices.

Divide the buffalo chicken mixture among the four sandwiches, using approximately 1/2 cup per sandwich.

Place one or two slices of Muenster cheese over the remaining four pieces of bread on the unbuttered side.

Close each sandwich, keeping the buttered surfaces facing outward.

Lightly coat a large skillet with cooking spray and place it over low to medium-low heat. Add the sandwiches without overcrowding the pan.

Cook the Buffalo Chicken Grilled Cheese for about 4–5 minutes on the first side, or until the bread becomes crisp and golden brown.

Carefully flip and cook the second side until golden and the cheese inside is completely melted. Work in batches if necessary.

Remove from the skillet and serve warm with extra buffalo sauce, ranch dressing, or blue cheese dressing if desired.