Start by placing an oven rack in the middle of the oven and preheating your broiler to high. This ensures that your french bread will toast up perfectly.
Take the french bread, cut-side up, and place it on a baking sheet. Set it in the oven for about two minutes, keeping a close eye on it. After two minutes, rotate the bread and broil for an additional two minutes or until slightly golden. Remove from the oven and allow to cool slightly.
In a large skillet, heat over medium-high heat and add olive oil. Once the oil is shimmering, toss the chicken pieces with salt and pepper before adding them to the skillet. Cook the chicken for about ten to twelve minutes, turning occasionally until browned on all sides and cooked through.
Once the chicken is thoroughly cooked, add the minced garlic to the skillet. Stir for about thirty seconds until fragrant, then pour in the buffalo wing sauce and butter. Stir well to coat the chicken evenly in this flavorful mixture.
Next, take a tablespoon and brush 1 1/2 tablespoons (or more to taste) of ranch dressing onto each cut side of the toasted french bread. Then, drizzle 2-3 tablespoons of the buffalo sauce over the ranch dressing, creating layers of flavor.
Now, sprinkle a generous amount of fontina cheese over the top of the bread. Just imagine that melted goodness!
Carefully spoon the buffalo chicken mixture over the cheese, ensuring you get all the sauce from the skillet. Don’t skimp on this step — it’s where the magic happens!
Cover the chicken with the remaining fontina cheese and sprinkle gorgonzola cheese on top. This double cheese combo is what dreams are made of!
Return the baking sheet to the broiler and broil on high for about five to six minutes, checking frequently. You may need to rotate the pan once or twice. The goal is to melt the cheese until it's bubbly and slightly golden and for the bread to become crunchy. Remain vigilant, as broiling times can vary depending on your oven.
Once perfectly toasted, remove the baking sheet from the oven and drizzle a bit more buffalo wing sauce on top. Finish by garnishing with sliced green onions and cilantro. Cut into pieces and serve warm!
