Buffalo Grilled Chicken Sandwiches with Celery Slaw

Place chicken breasts in a large, resealable plastic bag; add the TABASCO^® Buffalo Style Sauce and olive oil and turn to coat. Refrigerate for at least 1 hour or overnight.

Combine celery and ranch dressing in a small bowl or plastic container and refrigerate until ready to use. Combine mayonnaise and blue cheese in another small bowl and mix well; refrigerate until ready to use.

When ready to prepare, preheat grill to medium-high heat. Remove chicken from marinade and cook until just cooked through, about 3 to 5 minutes a side. Toast buns and spread mayonnaise mixture on each bun; top with chicken and a generous helping of celery slaw.

This marinade is delicious on grilled shrimp. Use large, peel-on deveined shrimp and marinate in large resealable plastic bags right before leaving for the game. Grill over medium heat about 3 minutes a side and serve with ranch dressing.