Grilled Buffalo Chicken Sandwiches with Grinder Slaw are a perfect mix of spicy, tangy, and crunchy all in one bite. The juicy grilled chicken is coated in buffalo sauce that brings just the right amount of heat, while the fresh grinder slaw adds a cool, crisp contrast with its cabbage and veggies. It’s a sandwich that’s full of flavor and texture, which makes every mouthful super satisfying.
I love making this sandwich on weekends when I want something quick but special. The buffalo sauce has a nice kick that wakes up your taste buds, and the slaw helps balance it out with a little bit of crunchiness and freshness. I usually add a slice or two of cheese on the chicken while it’s still hot so it melts into that spicy sauce—trust me, it’s a game changer!
Serving these sandwiches with some extra slaw on the side or a handful of crispy fries makes it feel like a little weekend celebration. I find it’s one of those meals that everyone requests again and again because it hits just the right spot between spicy and cool. Plus, grilling the chicken gives it that nice smoky flavor that really brings the whole sandwich together.
Key Ingredients & Substitutions
Chicken breasts: They work great here for grilling and shredding. If you want a shortcut, rotisserie chicken can be shredded and tossed in buffalo sauce for a quicker meal.
Buffalo wing sauce: Traditional Frank’s RedHot has the perfect balance of heat and tang. If you prefer less spice, mix it with a bit of melted butter or use a milder hot sauce.
Cabbage for slaw: A mix of green and purple cabbage adds great color and crunch. You can swap in shredded kale or Brussels sprouts in smaller amounts for some different texture.
Mayonnaise in slaw: It brings creaminess to the tangy slaw. For a lighter option, try Greek yogurt or a vegan mayo substitute to keep it creamy but less rich.
White bread: Thick sliced sandwich bread grills up nicely for that golden, buttery crust. You can swap for brioche or ciabatta for extra flavor and texture, or use gluten-free bread if needed.
How Do You Get the Perfect Grilled, Shredded Buffalo Chicken?
Grilling chicken breasts just right is key to juicy, flavorful buffalo chicken. Here’s how you can nail it every time:
- Season chicken well with salt and pepper to enhance flavor.
- Preheat your grill pan or skillet to medium heat to prevent burning.
- Cook chicken 5-7 minutes per side without moving it too much, for nice grill marks and even cooking.
- Check doneness by cutting into the thickest part or using a thermometer (165°F/74°C).
- Let chicken rest for 5 mins after cooking to keep it juicy before shredding.
- Shred with two forks for that classic, tender buffalo chicken texture.
- Toss immediately with buffalo sauce to coat well and soak up flavor.
Following these steps makes the chicken juicy and tender, not dry, so it pairs perfectly with the zesty slaw and crispy bread.
Equipment You’ll Need
- Grill pan or skillet – I like it because it gives the chicken nice grill marks and smoky flavor.
- Two forks – perfect for shredding cooked chicken easily and neatly.
- Medium mixing bowls – for tossing the shredded chicken with buffalo sauce and preparing the slaw.
- Whisk or fork – helps to mix the dressing for the slaw smoothly.
- Toaster or skillet – for toasting the bread until golden and crispy.
- Basting brush or butter knife – to butter the bread slices before toasting.
- Spatula – to gently press the sandwiches while grilling for a nice seal and even heat.
Flavor Variations & Add-Ins
- Protein swap: Use grilled shrimp or tofu instead of chicken for a different texture. Both work well with buffalo sauce.
- Cheese addition: Add melted blue cheese or pepper jack inside the sandwich for extra richness and spice.
- Veggie boost: Include slices of pickles or jalapeños for more crunch and heat.
- Flavor twist: Mix a splash of honey or ranch dressing into the slaw for a slightly sweeter or creamy variation.
How to Make Grilled Buffalo Chicken Sandwiches with Grinder Slaw
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1/2 cup buffalo wing sauce (such as Frank’s RedHot)
For the Grinder Slaw:
- 2 cups shredded cabbage (mix of green and purple)
- 1/2 cup shredded carrot
- 1/4 cup finely chopped red onion
- 1/4 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- Salt and pepper, to taste
For the Sandwich:
- 4 slices of thick white bread or sandwich bread
- 2 tbsp butter (for grilling bread)
- Optional: ranch or blue cheese dressing for serving
- Optional: chopped fresh parsley or chives for garnish
How Much Time Will You Need?
This sandwich takes about 25 minutes total. Plan for 10-15 minutes to grill and shred the chicken, 5 minutes to mix the slaw, and another 5 minutes to toast the bread and assemble everything. If you want, you can chill the slaw for extra flavor before serving.
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by seasoning the chicken breasts with salt and pepper on both sides. Heat the olive oil in a grill pan or skillet over medium heat. Cook the chicken for 5-7 minutes on each side until it’s fully cooked and no longer pink inside (use a meat thermometer if you have one—165°F or 74°C means it’s done). Take the chicken off the heat and let it rest for 5 minutes, then shred it with two forks.
2. Coat the Chicken with Buffalo Sauce:
Put the shredded chicken in a bowl and stir in the buffalo wing sauce until every bit is nicely coated. Set this aside for now.
3. Make the Grinder Slaw:
In a medium-sized bowl, combine the shredded cabbage, carrot, red onion, mayonnaise, apple cider vinegar, and sugar. Mix well to coat all the veggies. Season with salt and pepper. If you have time, pop the slaw into the fridge to chill—this helps the flavors blend together.
4. Prepare the Bread:
Butter one side of each slice of bread generously. Heat a clean skillet or griddle over medium heat, then place the bread slices butter-side-down. Toast them until they’re golden brown and crispy, about 2-3 minutes.
5. Assemble the Sandwiches:
Flip the toasted bread slices, then pile the buffalo chicken onto two of the slices. Add a generous helping of the grinder slaw on top of the chicken. Close the sandwiches with the remaining bread slices, butter side facing up.
6. Final Grill (Optional):
If you like, press the sandwiches gently with a spatula and grill them for another minute or two on each side. This step warms the sandwich through and helps all the flavors come together.
7. Serve:
Cut the sandwiches in half and serve them right away. You can add ranch or blue cheese dressing on the side if you want a creamy dip. A sprinkle of fresh parsley or chives on top adds a nice touch.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw it in the fridge overnight before cooking. This helps the chicken cook evenly and shred easily.
How Can I Make the Slaw Ahead of Time?
You can prepare the grinder slaw up to a day in advance and keep it refrigerated in an airtight container. Give it a good stir before serving to redistribute the dressing.
What’s the Best Bread to Use for These Sandwiches?
Thick white sandwich bread works great for a classic taste and texture, but you can swap in brioche or ciabatta for an extra flavor boost. Just make sure it toasts well and holds up to the fillings.
Can I Make This Sandwich Spicier or Milder?
Absolutely! To spice it up, add extra buffalo sauce or some sliced jalapeños to the slaw. For a milder version, mix the buffalo sauce with a bit of melted butter or use a milder hot sauce.