Buffalo Chicken Toast

Ingredients:

Toasts

• 4 tablespoons salted butter
• 2 cloves garlic, grated
• 1 loaf Pullman bread, cut into 4 1-inch thick slices.

Sauce

• 2 tablespoons salted butter
• 0.5 tbsp. chopped Vidalia onion
• 1 green bell pepper, thinly sliced
• 1 cup ketchup
• 1/4 cup firmly packed light brown sugar
• 1/4 cup chicken broth
• 1/4 cup beer (such as pilsner)
• 2 tablespoons hot sauce (such as Frank's RedHot)
• 0.5 tsp garlic powder
• 0.5 tsp sweet paprika
• 0.5 tsp red pepper flakes
• 2 cloves garlic, crushed
• 1 rotisserie chicken, white and dark meat shredded (about 2 cups)

Preparation:

1. Toasts:
   
   In a large skillet over medium heat, melt the butter and add the garlic. Cook until fragrant, about 4 minutes. Add the bread, coating one side with the butter, then flip it over to coat the other side. Cook until golden brown on the bottom, then flip and cook the other side. Transfer the toast to a plate.
2. Sauce:
   
   Add the butter, onion, and bell pepper to the same skillet. Cook, stirring, until the peppers are softened, about 2 minutes. Season with salt and pepper, then add the ketchup, brown sugar, chicken broth, beer, hot sauce, garlic powder, paprika, chili flakes, and garlic. Cook, stirring, until the sauce thickens and the sugar is completely dissolved, 8-10 minutes.
3. Add the chicken to the sauce, stir until coated and heated through. Spoon onto toast and serve.