Go Back Email Link
+ servings

Open-Face Buffalo Chicken Subs with Ranch Slaw

Author - Serena Wolf
Prep Time: 10 minutes
Cook Time: 1 hour 6 minutes
Yields: 4 serious sandwiches


  • pounds boneless skinless chicken thighs
  • 2 tablespoons olive oil
  • cups low-sodium chicken broth
  • 1 cup beer of your choice You can also use an additional cup of chicken broth in place of the beer
  • cup Frank’s Red Hot Wing Sauce Feel free to add a little more if you like things extra saucy.
  • 2 cups very thinly sliced green cabbage
  • 2 ribs celery julienned
  • 1 medium carrot julienned (or shaved with a vegetable peeler)
  • ¼ medium red onion very thinly sliced
  • ½ cup non-fat Greek yogurt
  • ¼ teaspoon dried parsley crushed (Just rub the parsley between your fingers and it will turn to a powder)
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon dried dill weed
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon fine grain sea salt
  • 2 Cobblestone Bread Co. Whole Wheat Grinder Rolls
  • ½ cup crumbled blue cheese optional


  • Pat your chicken thighs dry with paper towels and season both sides with salt and fresh ground pepper.
  • In a Dutch oven (or medium saucepan) heat the olive oil over high heat. When hot, add the chicken thighs and cook for about 3 minutes on each side until golden-brown.
  • Add the chicken broth and beer, and reduce the heat to low. Cover and cook for 1 hour.
  • While the chicken is simmering, prepare the slaw. In a large bowl, combine the cabbage, celery, carrot and red onion. Briefly set aside.
  • In a small bowl, combine the yogurt, dried parsley, garlic powder, onion powder, dill week, black pepper and salt. Pour the ranch over the slaw and toss to coat. Cover and refrigerate until ready to use.
  • After 1 hour transfer the chicken thighs to a cutting board and shred with two forks. (You can go ahead and toss the cooking liquid.) Return the shredded chicken to the Dutch oven over low heat. Add the Frank’s Red Hot Wing Sauce and stir until the chicken is well coated. Keep warm.
  • Halve the grinder rolls and place them on a baking sheet. Pop them under the broiler for about 2 minutes until lightly toasted. (You can also use a toaster or toaster oven if you prefer.)
  • To assemble the sandwiches: Divide the Buffalo chicken amongst the four grinder halves. Top each with plenty of slaw and 2 tablespoons blue cheese crumbles (if using). Serve immediately.