2 ounces of cream cheese, softened
2 slices of American (I used white American)
Soften cream cheese in a small bowl, either by leaving at room temp for about 15 minutes or microwaving at half power for 15 seconds or so. (Note that this is a much larger portion of the Red Hot and Ranch sauce than would be needed for 2 patty melts - I basically quadrupled the recipe to use as a DIP with Fritos, and because basically, I am an extra sauce junkie. :)
Blend until creamy and smooth.
Add Frank's Red Hot, mix until well-blended.
Refrigerate until set.
Isn't she lovely...
Spread a thick layer of sauce on the remaining slice of bread (this will get a bit messy, since it is buttered, but somehow we suffer through...). Sprinkle with bleu cheese crumbles, and place the slice of bread on top of the patty melt.
Flip when sandwich becomes crispy and browned on the bottom. Cook until crispy and browned; remove from pan.
Cut in half, and prepare for your tastebuds to explode. Enjoy!