Buffalo Grilled Chicken Sandwiches with Celery Slaw
Grilled Tabasco-marinated chicken breasts give these sandwiches a spicy kick. Topped with crunchy celery slaw and creamy blue cheese mayonnaise, these chicken sandwiches are perfect for a hot summer barbecue.
This marinade is also delicious on grilled shrimp. Use large, peel-on deveined shrimp and marinate in large resealable plastic bags right before leaving for the game. Grill over medium heat for about 3 minutes a side and serve with ranch dressing.
- 6 thinly-sliced boneless, skinless chicken breasts (about 2 1/2 pounds)
- 1/2 Cup Tabasco brand Buffalo Style Hot Sauce
- 1/4 Cup olive oil
- 8 ribs celery, sliced thin on the diagonal (about 2 1/2 cups)
- 2 Tablespoons ranch dressing
- 6 Tablespoons mayonnaise
- 3 Tablespoons crumbled blue cheese
- 6 buns
Place the chicken breasts in a large, resealable plastic bag and add the Tabasco brand Buffalo Style Sauce and olive oil. Turn to coat and refrigerate for at least 1 hour or overnight.
Combine the celery and ranch dressing in a small bowl or plastic container and refrigerate until ready to use. Combine the mayonnaise and blue cheese in another small bowl and mix well. Refrigerate until ready to use.
When ready to prepare the chicken, preheat the grill to medium-high heat. Remove the chicken from the marinade and cook until just cooked through, about 3 to 5 minutes a side. Toast the buns and spread the mayonnaise mixture on each bun. Top each bun with the chicken and a generous helping of celery slaw.