Blowout Buffalo Chicken Sandwich Recipe With Blue Cheese Cole Slaw Sandwiches Chicken Recipes Lunch Dinner Grilling

What are you making for the big game? Get your game face on, fire up the grill and impress your family with this fun take on buffalo chicken. This sandwich recipe is from Tailgating Done Right and will be the star of sandwich night or your tailgating party.

To make this blowout buffalo chicken sandwich recipe you will need coleslaw mix, apples, celery, gorgonzola cheese, fresh parsley, green onion, olive oil, apple cider vinegar and granulated sugar for the cole slaw. For the chicken you will need wing sauce, unsalted butter, ketchup, boneless/skinless chicken breasts, butter, sandwich buns and ranch dressing for drizzling.

Serve these spicy chicken sandwiches for lunch or dinner with your favorite side dishes. We like either french fries, tater tots or crispy onion rings.

Cuisine: American
Prep Time: 10 minutes plus 30 minutes to marinate
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 6

Ingredients

Slaw

• 1 cup packed coleslaw mix
• 1 finely chopped Granny Smith apple
• 2 finely chopped celery ribs
•  3 tablespoons crumbled gorgonzola cheese
• 1/4 cup chopped fresh parsley
• 1 finely chopped green onion
• 3 tablespoons olive oil
• 1 1/2 tablespoons apple cider vinegar
• 1/2 teaspoon granulated sugar

Chicken

• 1 cup wing sauce
• 1/2 cup unsalted butter, melted
• 1/3 cup ketchup
• 6 boneless, skinless chicken breast halves

For Serving

• softened butter
• 6 hefty buns, split (pretzel rolls work well)
• ranch dressing

Here's how to make it:

1. For the slaw, combine coleslaw mix, apple, celery, cheese, parsley and green onion. Stir together oil, vinegar, sugar, salt and black pepper, and add to the slaw. Stir to blend. Chill until serving time. 
2. In a big zippered plastic bag, mix the wing sauce, melted butter and ketchup. Remove 1/2 cup and set aside. Add the chicken to the bag and toss to coat. Marinate at least 30 minutes. 
3. Grease the grill grate and preheat the grill on medium heat. Toss the chicken on the grill (discard the marinade left in the bag) and cook until the internal temperature reaches 165 degrees F, turning to brown both sides. 
4. Spread softened butter on the cut sides of the buns and grill until lightly toasted. Set the chicken on the buns, drizzle with ranch dressing and load on the slaw.

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