Grilled Buffalo Chicken Sandwiches Recipes

Steps:

• Heat gas or charcoal grill. In small bowl, mix blue cheese, sour cream, celery seed and Worcestershire sauce; set aside.
• To flatten each chicken breast, place boned side up between 2 pieces of plastic wrap or waxed paper. Working from center, pound chicken with flat side of meat mallet or rolling pin until flattened slightly.
• When grill is heated, brush each chicken breast with 1 tablespoon wing sauce. Place chicken on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 10 to 12 minutes, turning once, until thermometer inserted in center of chicken reads 170°F.
• During last 2 minutes of cooking, place kaiser rolls, cut side down, on grill; cook 1 to 2 minutes or until golden brown.
• Place grilled chicken on bottom halves of rolls. Top with blue cheese mixture. Cover with top halves of rolls. If desired, serve with additional Buffalo wing sauce.

Steps:

• Combine wing sauce, granulated garlic, onion powder, black pepper, paprika, and cayenne in a large saucepan. Stir over medium heat until warm, 2 to 3 minutes.
• Toss in cooked shredded chicken, coating all the chicken pieces with the seasoning mixture, and heat through, 3 to 4 minutes. Remove from heat and stir in blue cheese crumbles.
• Assemble the sandwiches by starting with a slice of Texas toast. Add one slice of Monterey Jack cheese, top with chicken mixture, add a second slice of cheese, then place another slice of toast on top, buttered-side up. Repeat for 4 sandwiches.
• Place a completed sandwich in a nonstick skillet over medium-low heat, until the toast is browned and the cheese is softened, 3 to 5 minutes. Be careful not to burn the toast. Turn down the heat if the sandwich is browning too fast. Using a spatula, carefully turn the sandwich and cook until the sandwich is brown on the other side, 3 to 5 minutes.
• Serve with additional wing sauce, if desired, ranch dressing, carrot strips, and celery sticks.

Steps:

• Place the chicken in a shallow bowl. Cover with the buttermilk, turning to coat. Combine the ranch dressing and blue cheese in a small bowl and refrigerate. On a large plate, stir together the flour and 1/2 teaspoon each salt and pepper. Pour the Buffalo sauce into a shallow bowl. Line a large plate with a few layers of paper towels.
• Add enough vegetable oil to a large skillet to come halfway up the sides. Heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Working in batches, remove the chicken from the buttermilk, letting the excess drip off, then coat in the flour mixture and shake off any excess. Carefully add the chicken to the hot oil and fry until dark golden brown and cooked through, 4 to 5 minutes per side. Transfer the chicken to the paper towel-lined plate to drain.
• As soon as the chicken is cool enough to handle, dip in the Buffalo sauce, coating it entirely. Place each chicken cutlet on a bun bottom and top with coleslaw and cucumber. Spread the bun tops with the blue cheese mixture and close the sandwiches. Serve with potato chips.

Steps:

• Preheat grill to medium-high heat. Mix mayo and onions; cover. Refrigerate until ready to serve. Brush chicken with oil.
• Grill chicken 4 min. on each side. Brush lightly with barbecue sauce. Continue grilling 2 min. or until chicken is cooked through (170°F), turning and brushing occasionally with the remaining barbecue sauce.
• Spread top halves of rolls with the mayo mixture. Place lettuce and tomato slices on bottom halves of rolls; cover with the chicken and tops of rolls.