Grilled Buffalo Chicken Dip Sandwich Recipes

GRILLED BUFFALO CHICKEN SANDWICHES

Steps:

• Preheat your grill to the highest setting.
• For the chicken, I like to use thin sliced breasts because I think they are easier to eat on a sandwich. I usually buy chicken breasts and slice them in half lengthwise.
• Season the chicken breasts all over with a pinch of salt, pepper and the smoked paprika and garlic powder.
• Heat a small saucepan over medium heat and place the hot sauce and butter in it. Cook just until the butter melts, stirring often. You can also do this in the microwave!
• You want the grill heat between 400 and 450 degrees, so reduce the heat slightly if needed. Place the chicken on the grill. Grill for 4 minutes, then flip and grill for 3 minutes more. Brush the chicken with the buffalo wing sauce. Flip, brush the other side, and grill for another minute. You can do this 1 or 2 more times, you want the internal temperature to be 165 degrees F. It may take more or less time based on the thickness of your chicken breast! You can also throw the buns on the grill for 1 to 2 minutes if you'd like.
• When the chicken is done, remove it from the grill and brush it with more of the buffalo sauce.
• To serve, if desired you can add a little bit of blue cheese dressing or ranch on the bottom of the bun. Top with the chicken breast (or 2, if you're my husband), then top with the slaw. You can add an extra sprinkle of gorgonzola too! Eat immediately. Yum.

GRILLED BUFFALO CHICKEN DIP SANDWICH

Steps:

• 1. Heat up your leftover smokey buffalo chicken dip. https://www.justapinch.com/recipes/main-course/chicken/smokey-buffalo-chicken-dip.html?p=3
• 2. Assemble your sandwich with slices of tomato, lettuce and dip. Grill in melted butter till nice and brown. Serve with some raw veggies.

BUFFALO CHICKEN GRILLED CHEESE SANDWICHES

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.