The Crunch That Started It All
I first made this sandwich for my grandson. He loves anything with a kick. I was worried the blue cheese would be too strong for him. But you know what? He gobbled it right up. I still laugh at that.
The secret is the cool, crunchy slaw on top. It balances the spicy chicken perfectly. That mix of hot and cold is just right. It makes the whole sandwich sing. What’s your favorite way to cool down a spicy meal? I’d love to hear your tricks.
Why The Slaw Matters
Let’s talk about that slaw. It’s not just a topping. It’s a creamy, tangy blanket for the chicken. The cabbage stays nice and crisp. Doesn’t that sound good?
Mixing the blue cheese and mayo might seem odd. But trust me. It makes a dressing that’s rich but not too heavy. This matters because a good sandwich needs texture. The soft bun, the juicy chicken, and that crunchy slaw create a perfect bite.
A Little Story About Spice
My husband used to hate spicy food. Then one summer, he tried a friend’s buffalo wings. His face turned red! But he kept eating them. Now he puts hot sauce on everything. People can change, even their tastes.
That’s why I brush the sauce on while the chicken cooks. It lets the flavor sink in. The smell on the grill is amazing. Fun fact: The sauce is named after Buffalo, New York, not the animal! Do you like your food mild, medium, or super spicy?
Grilling With Confidence
Don’t be scared of the grill. Just get it nice and hot first. The chicken will sizzle when it’s ready. Let it cook without moving it for those first few minutes. That gives you those pretty grill marks.
Letting the chicken rest after is my best tip. This matters so much. It lets the juices settle back into the meat. If you cut it right away, all the good flavor runs out. Wait five minutes. It’s worth it.
Building Your Masterpiece
Toasting the bun is the final touch. It adds a little warmth and crunch. It also keeps the bun from getting soggy. Just a minute on the grill does the trick.
Then pile it high. Chicken, then a big scoop of that slaw. Press the top bun gently. Now take a big bite. All the flavors and textures work together. It’s messy and wonderful. What’s the best messy sandwich you’ve ever eaten? Tell me all about it.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Finely shredded cabbage | 2 cups | |
| Blue cheese | 1/3 cup | |
| Mayonnaise | 1/3 cup | |
| Apple cider vinegar | 2 tablespoons | |
| Smoked paprika | 2 teaspoons | |
| Kosher salt | 1 teaspoon | |
| Buffalo sauce | 1/2 cup | |
| Large chicken breasts | 2 | |
| Burger buns | 4 |
My Zippy Grilled Chicken Sandwich
Hello, dear! Let’s make a sandwich that really sings. It’s got that tangy buffalo kick and a cool, crunchy slaw. My grandson calls it his “game day” favorite. I just love how fast it comes together. Doesn’t that smell amazing?
Blue Cheese Slaw
We’ll start with the blue cheese slaw. It needs a little time to get friendly. In a small bowl, mix the blue cheese, mayo, and apple cider vinegar. Whisk it until it looks like a creamy dressing. I still laugh at my first try. I used a huge bowl for such a small mix!
Now, toss that dressing with your shredded cabbage in a bigger bowl. Mix it all up with your hands or two spoons. Set it aside on the counter. The vinegar will soften the cabbage just a bit. This makes every bite perfect.
Grilling the Chicken
Step 1: Get your grill nice and hot. Mix your salt and smoked paprika in a little dish. Carefully slice each chicken breast in half sideways. This makes thinner pieces called cutlets. Sprinkle the paprika salt all over both sides of the chicken. (A hard-learned tip: pat the chicken dry first. It helps the seasoning stick much better!)
Step 2: Place your seasoned chicken on the hot grill. Cook for about 4 minutes. You’ll see nice grill marks. Then flip each piece over. Now, brush a good amount of buffalo sauce on the cooked tops. Let it cook for another 4 minutes. The sauce will start to sizzle and smell wonderful.
Step 3: Time to flip again! Brush sauce on the other side now. Cook for just 1 minute. Flip one last time for 1 more minute. The chicken is done when it’s not pink inside. What’s your favorite way to check if chicken is done? Share below! Move the chicken to a plate. Brush on a little more sauce, then let it rest.
Step 4: While the chicken rests, toast your buns. Just place them on the grill for a minute or two. They get warm and a little crispy. Now for the fun part! Build your sandwich. Chicken on the bottom bun, then a big pile of that cool blue cheese slaw. Top it off and take a big, happy bite.
| Cook Time | 10 minutes |
| Total Time | 25 minutes |
| Yield | 4 sandwiches |
| Category | Lunch, Dinner |
Three Fun Twists to Try
This recipe is like a good friend. It’s happy to change its outfit! Here are three simple ways to play with it. They each make it feel like a brand new meal. I love having options for my picky eaters.
The Ranch Lover: Swap the blue cheese in the slaw for ranch dressing. It’s creamy and herby. My neighbor’s kids always ask for this version.
Sweet & Smoky: Use a barbecue sauce instead of buffalo. Add a thin slice of cheddar cheese on the hot chicken. It gets all melty and wonderful.
Keep It Cool: Skip the grill and use leftover roasted chicken! Just shred it and toss it in the buffalo sauce. Pile it on the bun with the slaw. So easy for a hot day. Which one would you try first? Comment below!
What to Serve With Your Sandwich
This sandwich is a full meal by itself. But a little friend on the side is nice. I always think about what feels good together. It’s like setting the table for a good chat.
Serve it with a handful of crispy potato chips. The saltiness is perfect. Or, keep it light with some carrot and celery sticks. They are great for dipping in any extra sauce. For a heartier meal, a simple pasta salad works wonders.
To drink, a cold glass of lemonade is my top pick. It cuts right through the spice. For the grown-ups, a light lager beer is a classic pairing. It feels like a picnic. Which would you choose tonight?
Keeping Your Buffalo Chicken Sandwiches Tasty
Let’s talk about keeping these sandwiches for later. You can store the cooked chicken and coleslaw separately. They will last three days in the fridge. Just assemble your sandwich when you are ready to eat.
You can also freeze the cooked chicken. Wrap each piece tightly. It keeps for two months. Thaw it in your fridge overnight. I once made a double batch for my grandson’s team. They reheated it all week!
Batch cooking saves busy nights. It means a good meal is always ready. That matters for a happy, calm home. Have you ever tried storing it this way? Share below!
Fixing Common Sandwich Troubles
Sometimes the chicken sticks to the grill. Make sure your grill is hot and greased. I remember when I forgot to grease mine. We had chicken that looked like lace!
Your coleslaw might get watery. Toss it just before serving. This keeps it crisp and fresh. A soggy bun makes a sad sandwich. Toast your buns to avoid sogginess.
Getting the spice level right is important. Start with less buffalo sauce. You can always add more. Fixing small problems builds your cooking confidence. It also makes your food taste just right. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use gluten-free buns and check your buffalo sauce label.
Q: What can I make ahead?
A: Make the coleslaw and season the chicken a few hours early.
Q: I don’t like blue cheese.
A: Swap it for ranch dressing in the slaw. It’s still delicious.
Q: Can I feed a crowd?
A: Absolutely. Just double or triple all the ingredients. Fun fact: Paprika adds a smoky flavor and a beautiful red color.
Q: Any optional tips?
A: Add sliced celery on the sandwich for a nice crunch. Which tip will you try first?
From My Kitchen to Yours
I hope you love this zesty sandwich. It always brings my family to the table. I would love to see your creation. Sharing food stories connects us all.
Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasKitchenNotes. I enjoy seeing your kitchen adventures.
Happy cooking! —Anna Whitmore.
Grilled Buffalo Chicken Sandwich – The Schmidty Wife: Grilled Buffalo Chicken Sandwich Recipe
Description
Spicy, juicy grilled buffalo chicken piled on a bun for the ultimate easy sandwich. Perfect for lunch or dinner!
Ingredients
Instructions
- Preheat your grill to medium high heat.
- In a small bowl add the crumbled blue cheese, mayonnaise, and apple cider vinegar. Whisk well to combine.
- Add the shredded cabbage and the blue cheese mixture to a large bowl. Toss well to combine, set aside.
- In a clean small bowl combine the salt and smoked paprika.
- On a clean cutting board carefully cut each chicken breast in half to create four cutlets total. Transfer the chicken to a clean plate and add the salt/paprika mixture all over both sides of the chicken cutlets.
- Once the grill is hot and greased transfer the seasoned chicken to the grill. Cook for 4 minutes.
- Flip the chicken. On the side facing up use a brush or back of a spoon to spread Buffalo sauce over the entirety of each chicken breast. Cook for 4 minutes.
- Flip the chicken and coat the other side of the chicken with Buffalo sauce. Cook for 1 minute.
- Flip the chicken one more time and cook 1 more minute or until the chicken has reached an internal temperature of 165° F (about 10 minutes of cooking time total). Transfer the chicken to a plate. Brush more buffalo sauce on both sides of each chicken cutlet. Cover and let the chicken rest 5 minutes.
- While the chicken is resting you can optionally toast the buns but adding the to the grill for 1-3 minutes until toasted.
- Once the chicken is rested build the sandwich by adding the chicken to the bottom bun followed by a serving of the blue cheese coleslaw and then the top bun. Serve immediately.
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