Pre heat one zone on your Blackstone griddle to Medium High/High. While that’s warning up season your chicken cutlets by lightly coating with olive oil, kosher salt and coarse black pepper. Once your griddle is warmed up squirt a little olive oil down on the griddle and place you cutlets onto the griddle top. Cutlets will cook quick because they’re so thin so be sure to watch them and flip when necessary.
While your chicken is cooking we’re going to make a quick hack broccoli slaw. In a large mixing bowl add one bag of store bought broccoli slaw, 1/4 cup of red wine vinegar, 2-3 tbsp of pickle juice, 2 tbsp honey, a pinch of coarse black pepper, 1-2 tsp Blackstone Buffalo Blue Seasoning, stir and allow to sit. If you did this overnight you’re going to have a much brighter broccoli slaw. Also in a small bowl add 1/4 cup of Franks Hot sauce, and desired amount of Ranch Dressing. I would say about 2 tbsp of Ranch, stir and set aside for later.
Your chicken should be done at this point and you’ve probably flipped them once or twice. It’s almost done at this point. We’re going to glaze our cutlets with Franks hot sauce. Add a light amount of sauce coat each cutlet and allow to reduce down and glaze the chicken. This will take probably 30 seconds. Now we’re going to add a slice of mozzarella on each cutlet, grab your basting dome, spray some water near the chicken and cover. This will finish cooking the chicken and melt your cheese.
While the cheese is melting spread a small amount of dukes mayo on each side of your ciabatta bread and toast on your griddle top. Dukes mayo makes for an amazing way to toast your buns. This won’t take long on the griddle, no. more than two minutes and they’re ready.
When the bread is done and you see a nice golden brown texture pull off the griddle top, on the bottom bun add a small amount of your special buffalo ranch sauce, a bed of your fresh broccoli slaw, one chicken cutlet, a dusting of the buffalo blue Blackstone seasoning, 3-4 pickles, a little more buffalo ranch sauce and crown with the top bun. To plate I serve the sandwich with a side of buffalo ranch sauce and a few extra pickles.