Grilled Buffalo Chicken Sandwiches (Print Version)
Buffalo-spiced chicken, melty cheese, zesty slaw, and tomato served between toasted brioche buns.
# Ingredients:
→ Chicken
01 -
2 pounds boneless skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
2 teaspoons kosher salt
04 -
2 teaspoons paprika
05 -
2 teaspoons garlic powder
06 -
1 teaspoon onion powder
07 -
1/2 teaspoon cayenne pepper
08 -
1/3 cup buffalo wing sauce
09 -
2 tablespoons honey
→ Grinder Slaw
10 -
4 cups shredded iceberg lettuce
11 -
1/4 red onion, thinly sliced
12 -
6 pepperoncini, sliced
13 -
1/3 cup mayonnaise
14 -
1 tablespoon red wine vinegar
15 -
1/2 teaspoon dried dill
16 -
1/2 teaspoon garlic powder
17 -
1 teaspoon dried oregano
18 -
Kosher salt and black pepper, to taste
→ Assembly
19 -
4 brioche buns
20 -
1 tomato, sliced
21 -
Cheese slices, Havarti or Pepperjack
# Steps:
01 -
Pound chicken breasts to an even thickness. If large, cut into halves for portion control.
02 -
In a large bowl, whisk together olive oil, kosher salt, paprika, garlic powder, onion powder, cayenne pepper, buffalo wing sauce, and honey. Coat chicken thoroughly with marinade, cover, and refrigerate for 1 to 48 hours.
03 -
Combine shredded iceberg lettuce, thinly sliced red onion, sliced pepperoncini, mayonnaise, red wine vinegar, dried dill, garlic powder, dried oregano, kosher salt, and black pepper. Mix until evenly coated. Refrigerate until ready to use.
04 -
Preheat grill to medium-high heat. Oil the grates to prevent sticking. Grill chicken for 5 to 6 minutes per side, brushing with additional buffalo wing sauce during grilling. In the final minutes, top each piece with a slice of cheese, allowing it to melt.
05 -
Lightly toast brioche buns on the grill or in a toaster until golden.
06 -
Layer grilled buffalo chicken, grinder slaw, and fresh tomato slices on the toasted brioche buns. Serve immediately.
# Notes:
01 -
For optimal flavor, marinate the chicken overnight. Adjust the amount of buffalo sauce to achieve desired heat.