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!

Buffalo Grilled Chicken Sandwiches | Go Bold With Butter

Buffalo Grilled Chicken Sandwiches

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 6 servings

Buffalo Grilled Chicken Sandwiches


    For the Sandwiches:
  • 6 tablespoons (3/4 stick) 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
  • For the 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 salt
  • 1/2 teaspoon black pepper
  • 1/4 cup ranch dressing


  1. In large bowl, mix marinade by combining 4 tablespoons butter, hot sauce and ketchup until evenly mixed.
  2. 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 refridgerator.
  3. 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.
  4. 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.
  5. 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.

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