Place the 2 ounces of cream cheese in a microwave-safe bowl and soften in the microwave, for about 15-25 seconds. Pour 2 tablespoons of ranch dressing, 3 tablespoons of hot sauce, and the chopped green onion into the bowl. Stir to combine everything together with a silicone spatula. Set aside.

Thinly slice or tear the chicken into bite sized pieces and grate the cheddar cheese. Set both aside.

On two slices of bread, spread the cream cheese mixture from end to end, evenly dividing the mixture between the two slices. Arrange the shredded chicken on top of the cream cheese layer and then sprinkle the shredded cheddar cheese over the top. Place the remaining slices of bread on top of each sandwich

Preheat a cast iron or non-stick skillet over medium low heat. Once warm, add 2 tablespoons of olive oil to the pan and swirl to coat. Place each sandwich in the pan (if using a smaller pan, just fry one sandwich at a time). Let the sandwich cook on the first side for 5-7 minutes, until the bread is golden brown and the cheese begins to look melty. Flip the sandwich and fry on the other side for 5 minutes.

Remove the sandwiches from the pan. Slice in half and serve warm with a side of ranch dressing for dipping.