Grilled Buffalo Chicken Sandwiches with Gorgonzola Slaw Recipe
These Grilled Buffalo Chicken Sandwiches feature tender, thinly sliced grilled chicken breasts brushed with spicy buffalo sauce, served on toasted brioche buns with a tangy gorgonzola slaw and creamy blue cheese or ranch dressing. Ready in just 40 minutes, this flavorful sandwich is perfect for a casual and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Chicken and Sauce
- 4 to 6 thin sliced chicken breasts (about 3 whole breasts sliced in half)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- ½ cup hot sauce (such as Frank’s RedHot or Frank’s Buffalo Wing sauce)
- 3 tablespoons unsalted butter
- Brioche buns, for serving
- Ranch or blue cheese dressing, for serving
Gorgonzola Slaw
- 2 to 3 cups chopped or shredded green or savoy cabbage (or 1 (14 oz) bag coleslaw mix)
- 1 large carrot, peeled into ribbons
- 4 ounces crumbled gorgonzola cheese (plus extra for serving, optional)
- 3 tablespoons plain Greek yogurt
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon olive oil (or avocado oil or another preferred oil)
- Salt and pepper, to taste
Instructions
- Preheat the grill: Preheat your grill to the highest setting, aiming for a temperature between 400 and 450 degrees Fahrenheit for perfect grilling.
- Prepare the chicken breasts: Use thinly sliced chicken breasts for easy sandwich layering. If using whole breasts, slice each one lengthwise into halves.
- Season the chicken: Evenly season the chicken breasts all over with salt, pepper, smoked paprika, and garlic powder.
- Make the buffalo sauce: In a small saucepan over medium heat, melt the butter into the hot sauce, stirring frequently until combined. Alternatively, melt in the microwave if preferred.
- Grill the chicken: Place the chicken breasts on the grill. Grill for about 4 minutes, then flip and grill for 3 more minutes. Brush chicken generously with buffalo sauce, flip, brush the other side, and grill for an additional minute. Repeat brushing and grilling one or two more times until the internal temperature reaches 165°F. Thicker breasts may require additional time. Optionally, grill brioche buns for 1 to 2 minutes until lightly toasted.
- Finish the chicken: Remove the cooked chicken from the grill and brush with extra buffalo sauce for added flavor.
- Prepare the gorgonzola slaw: In a large bowl, combine shredded cabbage and carrot ribbons. In a smaller bowl, whisk together crumbled gorgonzola, Greek yogurt, lime juice, olive oil, salt, and pepper. Pour dressing over vegetables and toss thoroughly until well coated with a light, creamy consistency.
- Assemble the sandwiches: Spread a little blue cheese or ranch dressing on the bottom half of each toasted brioche bun. Add one or two pieces of buffalo chicken, then top generously with gorgonzola slaw and extra crumbled gorgonzola if desired. Serve immediately and enjoy!
Notes
- Thin sliced chicken breasts work best for sandwiches, but you can slice regular breasts yourself if needed.
- The buffalo sauce can be adjusted for spiciness by increasing or decreasing the amount of hot sauce.
- Toasting the brioche buns on the grill adds nice texture and flavor.
- The gorgonzola slaw is lightly dressed and not overly creamy for a fresh crunch on the sandwich.
- Use ranch or blue cheese dressing according to your personal preference for a cooler contrast to the spicy chicken.
- Ensure chicken breast internal temperature reaches 165°F for food safety.