With gorgonzola slaw — yes, please. Make these grilled buffalo chicken sandwiches for dinner tonight.
Sometimes a craving takes over—one bite and you know exactly what you want. This sandwich was born from one of those cravings.
I’ve always cooked by craving and instinct (except during pregnancy, oddly). When I pictured grilled buffalo chicken sandwiches, they wouldn’t leave my mind. I’m a big fan of buffalo-wing–flavored anything, so this was inevitable.
Over the past months I’ve gotten really comfortable grilling chicken. Practice makes perfect — and that means plenty of grilled chicken in our house. Smother it in buttery hot sauce and you’ve got something special.
The other standout here is the gorgonzola slaw. It’s crunchy with just enough creaminess to balance the spice — basically the ideal topping. The slaw recipe comes from my first cookbook, Seriously Delish, where I used it on slow-roasted chicken tacos. It’s one of my favorites.
Here, gorgonzola slaw sits atop saucy, slightly spicy grilled chicken. If you want, add a drizzle of blue cheese or ranch. Serve everything on a toasted, buttery brioche bun for the best texture and flavor.
It is heaven!
This comes together quickly for a weeknight dinner. The slaw can be made ahead and keeps well for leftovers. You get great texture, bright flavors, and a satisfying sandwich. You can also slice the chicken and serve it over the slaw for a bun-less option.
Grilled Buffalo Chicken Sandwiches
Grilled Buffalo Chicken Sandwiches
4 people
Ingredients
- 4 to 6 thin-sliced chicken breasts (I slice 3 breasts in half)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper
- 1/2 cup hot sauce (like Frank’s RedHot)
- 3 tablespoons unsalted butter
- Brioche buns, for serving
- Ranch or blue cheese dressing, for serving (optional)
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 if desired
- 3 tablespoons plain Greek yogurt
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon olive oil (or avocado oil)
- Salt and pepper
Instructions
- Preheat your grill to high.
- Use thin-sliced breasts so the chicken is easier to eat on a sandwich; slice breasts in half lengthwise if needed.
- Season the chicken all over with salt, pepper, smoked paprika, and garlic powder.
- In a small saucepan over medium heat, combine the hot sauce and butter, stirring until the butter melts. (You can also microwave this.)
- Reduce the grill heat to about 400–450°F if needed. Grill the chicken 4 minutes, flip and grill 3 minutes more. Brush with buffalo sauce, flip, brush the other side, and grill another minute. Repeat brushing and grilling once or twice more until the internal temperature reaches 165°F, adjusting time for thickness. Toast buns on the grill 1–2 minutes if desired.
- When chicken is done, remove from the grill and brush with additional buffalo sauce.
- To assemble, spread a little blue cheese or ranch on the bottom of the bun if you like. Top with a chicken breast (or two), then add a generous scoop of gorgonzola slaw. Sprinkle extra gorgonzola if desired and serve immediately.
Gorgonzola Slaw
- Place shredded cabbage and carrots in a large bowl. In a smaller bowl, whisk together crumbled gorgonzola, Greek yogurt, lime juice, and olive oil. Pour over the cabbage and toss until evenly coated. Season with salt and pepper. The slaw should have a light coating rather than a heavy, creamy dressing.
Did you make this recipe?
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Take. a. bite.