COOK IT.
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.