In a small microwavable bowl, mix the grilled chicken and buffalo sauce. Add the jalapeño and red pepper. Use just enough sauce to coat the chicken. Mix well. Heat 30-40 seconds in the microwave until warm.
Butter 1 side each of the slices of bread.
In a preheated skillet, place a piece of bread, buttered-side down. Layer 1 or 2 slices of Cooper Cheese, dollop the chicken and pepper mixture on top of the cheese, then add another layer of Cooper Cheese slices. Cap with a second piece of bread, buttered-side up.
Grill the sandwich in the skillet for a few minutes, checking the bottom of the sandwich for doneness. Carefully flip the sandwich and grill until the cheese is melted and bread is browned and toasted.
Be careful removing the sandwich from the skillet (and eating it, for that matter) because it’s going to be saucy and gooey!
Repeat to create a second grilled cheese sandwich.
Serve with celery and blue cheese salad dressing for dunking.