Preheat a grill to medium-high heat. Season the chicken generously with salt and pepper. Grill the chicken, basting a few times with hot sauce and turning as needed, until cooked through, about 8 minutes total. Reserve to a plate.
Split the rolls open, leaving the top and bottom attached on one side. Spread about 2 tablespoons blue cheese dressing inside each roll and line the bottom with a leaf of romaine. Divide the chicken between the four rolls. Serve.
This recipe is written for preparation on a grill, but it's just as good made inside, searing the chicken off in a skillet on the stove. If you're bringing buffalo flare to the table, don't leave the old stand-bys celery and carrot behind. Bulk up dinner's veggie intake with some sticks served alongside (and, if it's been "one of those days", go ahead and wash it down with an ice cold lager).
Recipe courtesy of Patrick Decker