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Inspired by the classic (and timelessly delicious) combination of buffalo hot sauce and blue cheese, these weeknight sandwiches come together in minutes with almost no clean-up.
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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.
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