PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Slice the rolls in half running the knife parallel to the cutting board. Make sure to keep them connected so it’s easier to assemble them.

SHREDDED CHICKEN: In a medium bowl, add 2 tablespoons of butter and hot sauce. Zap in the microwave for 30-45 seconds or until the butter melts. Add shredded chicken and stir to combine; set aside for now.

GARLIC BUTTER: In a small bowl, add the remaining 2 tablespoons of butter, parsley, and minced garlic. Zap this in the microwave for 20-30 seconds or until it melts, stir in 1 teaspoon of ranch seasoning; set aside.

ASSEMBLE AND BAKE: Carefully place the bottom half of the rolls on a baking sheet; keep them attached! Top with cheese, then add the buffalo chicken mixture on top. The cheese acts as a barrier to keep the bread from getting soggy! Place the top of the rolls on the chicken. Brush with the prepared garlic butter. Bake the rolls for 12-17 minutes or until the cheese melts and the tops of the rolls are golden.

SLAW: During the last 5 minutes of cooking time, whisk together the mayonnaise, buttermilk, ranch, sugar, apple cider, horseradish, and celery salt in a bowl until mixed. Toss with the carrots and shredded cabbage. Taste and adjust seasoning as desired. Add the blue cheese and stir to combine.

SERVE: Remove the top half of the buns, I like to use a fish turner or a large spatula to aid. Then pile on the slaw. Top with the bun, slice, and serve.