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Grilled Buffalo Chicken Sandwiches
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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 minutes
Cook Time15 minutes
Total Time35 minutes
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!