These Grilled Buffalo Chicken Sandwiches are the best way to say goodbye to summer, with one final use of the grill, and welcome autumn with open arms. Sure it’s officially fall, but that doesn’t mean we can’t hold on to summer grilling season for just a tiny bit longer. So crank up that outdoor grill once more, or heat up a stovetop grill pan and make the perfect farewell to summer meal that everyone will go crazy for. If you’re like me and like to hoard boneless skinless chicken breasts in the freezer all the time, but don’t exactly know how to use them all up, these sandwiches (or sammiches as I used to say as a kid) are a great way to use up that freezer chicken.

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Grilled Buffalo Chicken Sandwiches

These Buffalo Grilled Chicken Sandwiches are a great way to use up any chicken you might have in the fridge or freezer. Grill it with some butter and hot sauce and then sandwich it between a roll with a delicious celery slaw and call it dinner any night of the week!

Prep Time20

Cook Time15

Total Time35

Course: Main Course

Cuisine: American

Keyword: Buffalo Chicken, Chicken, Grilling, Sandwiches, Summer

Servings: 6

Author: Jonathan Melendez

Equipment

Grill pan
Pastry Brush
Baking sheet

Ingredients

Sandwiches:

6 tablespoons melted unsalted butter divided
1/2 cup hot sauce
3 tablespoons ketchup
6 boneless skinless chicken breast cutlets
6 onion rolls sliced open
1/2 cup ranch dressing
1/2 cup crumbled blue cheese

Slaw:

2 cups shredded coleslaw mix
3 celery stalks thinly sliced
6 radishes thinly sliced
1 small shallot sliced
1/4 cup chopped fresh parsley
1 tablespoon white wine vinegar or apple cider vinegar
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1/4 cup ranch dressing

Instructions

In large bowl, mix marinade by combining 4 tablespoons butter, hot sauce and ketchup until evenly mixed.
Reserve about 1/4 cup of marinade and set aside. Add chicken breasts to larger bowl of marinade and mix until well incorporated. Let marinate for at least half an hour or up to 4 hours in refrigerator.
Meanwhile, make the slaw. Mix together coleslaw, celery, radishes, shallot, parsley, vinegar, salt, pepper and ranch dressing until well combined. Cover and refrigerate until ready to assemble sandwiches.
Heat stove top grill pan or outdoor grill over medium-high heat. Once hot, grease with a bit of additional butter and add the chicken, discarding the used marinade. Grill chicken for about 4 to 5 minutes on first side, flip over and continue to cook for another 3 to 4 minutes. Brush grilled chicken with reserved marinade and then transfer to plate or platter and let rest for about 10 minutes.
To assemble sandwiches, heat griddle or nonstick skillet over medium-high heat. Brush the buns with remaining 2 tablespoons butter and toast in pan until golden brown. Spread bottom of buns with ranch dressing, place grilled chicken cutlet on top and then top with the slaw, radish slices and crumbled blue cheese. Replace top bun and serve immediately. Enjoy!