Grilled Buffalo Chicken Dip Sandwich Recipes

BUFFALO CHICKEN DIP

Steps:

• Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

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.

GRILLED BUFFALO CHICKEN SANDWICHES

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.

BUFFALO CHICKEN SANDWICHES

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.