By Austen Granger
Grilled cheese meets buffalo chicken in this saucy, cheesy, and totally shareable slider recipe. Cooked hot and fast on the Flatrock, these sliders bring the heat and the comfort. Serve them up with blue cheese, ranch, and crisp veggies for a game-day snack or weeknight win that everyone will love.
Prep Time 15 MIN
Cook Time 1 HR 5 MIN
Pellets HICKORYGrilled cheese meets buffalo chicken in this saucy, cheesy, and totally shareable slider recipe. Cooked hot and fast on the Flatrock, these sliders bring the heat and the comfort. Serve them up with blue cheese, ranch, and crisp veggies for a game-day snack or weeknight win that everyone will love.
Add hot sauce and 8 tablespoons of butter to a Dutch oven. Cover with the lid and preheat the left-most zone of your Flatrock Griddle to high heat. Place the Dutch oven directly on the griddle and bring the sauce to a simmer with the lid on, about 15 minutes.
00:15
Reduce the heat to low. Add chicken breasts directly to the sauce, replace the lid, and cook 30 minutes undisturbed.
00:30
While the chicken cooks, slice and prep all vegetables and toppings. Without separating the rolls, slice each 12-pack of Hawaiian rolls horizontally using a bread knife to create two even slabs (top and bottom). Set aside with the sliced vegetables and chopped chives for serving.
After 30 minutes, remove the lid and increase the heat to high. Let the sauce reduce uncovered for 10–15 minutes, or until thickened and reduced by half.
00:10
Preheat the middle and right zones to low heat.
Bring the rolls, butter, provolone, and blue cheese crumbles to the griddle. Remove the chicken from the sauce and place it directly on the hot zone. Flip every 2 minutes until lightly browned and caramelized. Return the seared chicken to the pot and turn off that burner.
On the middle low-heat zone, melt 4 tablespoons of butter and spread evenly with a spatula. Place the bottom slabs of rolls, cut side down, onto the butter. Top with provolone slices and sprinkle evenly with blue cheese crumbles.
While the bread toasts, shred the chicken in the pot using two forks or tongs. Mix well so all pieces are coated in the reduced buffalo sauce.
Once the cheese is melted and the bread is golden, top with the shredded chicken, dividing evenly between the two slabs. Add the top halves of the rolls, cut side up. Let cook for 5 minutes, or until the bottoms are toasted.
Melt the remaining 4 tablespoons of butter on the griddle. Using two spatulas (or an XXL BBQ spatula), carefully flip each slider slab onto the melted butter. Toast for another 5 minutes, or until both sides are golden brown and crispy.
Transfer the slider slabs to a platter or sheet tray. Top with prepared vegetables, drizzle with any remaining buffalo sauce, and garnish with chopped chives. Let cool slightly before serving.
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