Spread butter on the outside of the bread only, then add a thin layer of mayo or softened butter on the inside to create a moisture barrier that prevents the bread from getting soggy while the cheese melts.

Warm the gouda slices in the pan for 10 seconds before assembling the sandwich to ensure it starts melting immediately, creating a cohesive, creamy texture that binds all ingredients together.

Toss your shredded chicken with buffalo sauce before assembly, using just enough to coat without making it wet—excess liquid will steam the bread and prevent proper browning and crispiness.

Lightly toast the brioche in a dry pan for 30 seconds per side before adding butter and assembling—this creates a protective barrier that prevents sogginess while keeping the interior tender.

Slice red onions paper-thin and layer them directly against the bread (not the cheese) so they soften slightly from residual heat without becoming mushy or overwhelming the delicate brioche texture.