Appetizers | Mains | Sandwiches | Summer
Loaded Buffalo Chicken Sammies
These loaded buffalo chicken sammies take sweet Hawaiian rolls and fills them with a delicious salad of chicken, celery, carrots, bleu cheese, red onion, ranch and of course buffalo hot sauce. It’s the perfect bite of sweet and savory. They’re also topped with crushed blue corn tortilla chips because I’m forever in love with chips in my sandwiches, and something tells me you just might be too.
You can assemble the sandwiches all together in the slab they came in, or you can separate the rolls and make each one individually. You can also cut the rolls in half and make these like traditional sandwiches or sliders and they’d be just as delicious.Â
Loaded Buffalo Chicken Sammies
Loaded Buffalo Chicken Sammies are a pull-a-part appetizer, perfect for all of your summer BBQ plans. Sweet rolls filled with buffalo chicken and toppings!
Servings: 12
Ingredients
- 3 chicken breast cutlets
- 1 tablespoons olive oil
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1/2 cup buffalo hot sauce divided
- 1 small carrot peeled and grated
- 2 celery ribs thinly sliced
- 1/4 cup crumbled bleu cheese or feta divided
- 1/4 cup red onion diced
- 2 tablespoons mayo
- 1/4 cup ranch dressing divided
- 12 sweet Hawaiian rolls
- crumbled blue corn tortilla chips
- chopped fresh parsley for garnish
Instructions
- In a medium bowl, toss together the chicken, olive oil, salt, pepper, granulated onion and garlic, and 2 tablespoons of the buffalo hot sauce until well-combined. Preheat an outdoor grill (or stovetop grill pan) over medium-high heat. Once hot, place the chicken in a single layer and cook for 4 to 5 minutes on the first side. Flip over and cook for another 2 to 3 minutes on the second side. Transfer to a plate or cutting board and let cool for 10 minutes.
- Once the chicken has cooled, shred with two forks or thinly slice with a sharp knife. Transfer to a large bowl, and toss together with the remaining buffalo sauce, carrots, celery, half of the cheese, half of the red onion, mayo, and half of the ranch. Toss until well combined.
- Using a sharp pairing knife, cut a hole at the top of each roll, scoop out a bit of the bread inside. Fill each with the chicken filling. Top with the remaining, ranch, cheese, red onion, ranch, crumbled chips and parsley. Serve at room temperature or chilled. Enjoy!
