Use your hands to remove the meat from the roasted chicken. Reserve the carcass and skin to make your own chicken stock!

Shred the meat and set aside. I just use my hands to do this.

Preheat broiler. Cut rolls in half and place both halves cut side up on a baking sheet. Toast until browned, about 1 to 3 minutes. Make sure you keep a close eye on it to avoid burning the rolls.

Remove from the oven and set the pan aside. Preheat the oven to 400˚F.

In a small saucepan, melt butter over medium-high heat. Whisk in hot sauce until smooth.

In a large bowl, combine shredded chicken and spicy butter, stirring to coat the chicken well.

Spread the chicken on the bottom halves of the rolls in an even layer. Top with both cheeses, spreading them evenly on top. Sprinkle over chopped pickles and place the roll tops on top.

Bake until bread is golden and cheese is melted, about 12 to 15 minutes. Serve immediately.