Grilled Buffalo Chicken Sandwiches with Gorgonzola Slaw Recipe
These Grilled Buffalo Chicken Sandwiches feature tender, smoky-spiced chicken breasts brushed with tangy buffalo wing sauce, served on toasted brioche buns with a refreshing gorgonzola slaw and optional ranch or blue cheese dressing for extra creaminess. Perfect for a flavorful and satisfying meal.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Units
Scale
Chicken
- 4 to 6 thin sliced chicken breasts
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup hot sauce (like Frank’s RedHot or Frank’s Buffalo Wing)
- 3 tablespoons unsalted butter
- Brioche buns, for serving
- Ranch or blue cheese dressing, for serving (optional)
Gorgonzola Slaw
- 2 to 3 cups chopped/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 or another oil you prefer)
- Salt and pepper to taste
Instructions
- Preheat Grill. Preheat your grill to the highest setting ensuring the heat reaches between 400 and 450 degrees Fahrenheit.
- Prepare Chicken. Slice chicken breasts in half lengthwise if needed to create thin slices. Season all over with smoked paprika, garlic powder, salt, and pepper.
- Make Buffalo Sauce. In a small saucepan over medium heat, melt together the hot sauce and unsalted butter, stirring frequently until combined. Alternatively, melt in the microwave.
- Grill Chicken. Place chicken on the hot grill. Cook for 4 minutes, flip and cook 3 minutes more. Brush the chicken evenly with buffalo sauce, flip, brush the other side, and grill for an additional minute. Repeat brushing and grilling 1-2 more times until the internal temperature of the chicken reaches 165°F. Adjust timing based on chicken thickness.
- Toast Buns. Optionally, place brioche buns on the grill for 1 to 2 minutes to lightly toast.
- Finish Chicken. Remove chicken from grill and brush with more buffalo sauce for extra flavor.
- Prepare Gorgonzola Slaw. In a large bowl, combine shredded cabbage and carrot ribbons. In a smaller bowl, whisk together gorgonzola cheese, Greek yogurt, lime juice, olive oil, salt, and pepper. Pour dressing over the cabbage mixture and toss thoroughly to coat lightly.
- Assemble Sandwiches. Spread ranch or blue cheese dressing on the bottom brioche bun if desired. Place grilled buffalo chicken breast(s) on the bun, top with gorgonzola slaw, and sprinkle extra crumbled gorgonzola if you like. Serve immediately.
Notes
- Use thin sliced chicken breasts for easier sandwich assembly and eating.
- If you don’t have a grill, use a grill pan or stovetop skillet at medium-high heat, adjusting cooking time accordingly.
- For milder flavor, reduce the amount of hot sauce or substitute with a milder wing sauce.
- The slaw is lightly dressed; for creamier texture, add more Greek yogurt or a bit of mayonnaise.
- To keep sandwiches warm, cover with foil while you grill remaining chicken.
- Brioche buns add a slightly sweet richness, but you can substitute with sandwich rolls or hamburger buns as preferred.
