Take the chicken tenders and lay them on top of a piece of parchment paper. Cover with another sheet of parchment paper, and using a heavy rolling pin or the flat side of a meat mallet, pound the chicken till they are all an even thickness (around 1/4 inch thick) *this does two things- it helps the chick to cook evenly, and makes it more juicy
Season the chicken with salt and pepper to taste, then pour the Wing Sauce on top of the chicken (reserving 3 tbsp of sauce for later), and let sit for at least 15 minutes in fridge.
Heat grill to medium and spray the grill rack with a non-stick spray. Grill the chicken on both sides for 3-5 minutes (should cook quickly and evenly since they are pounded thin) or until internal temperature reaches 165 degrees F. Remove from grill and loosely cover chicken with tin foil while you prepare the rest of the sandwich.
Turn your oven's broiler on to high. Cut the dinner rolls in half and spread each cut side with butter. Lay cut side up on a baking sheet and place under the broiler for just a minute or two until the rolls get slightly browned and delicious.
Layer the sandwich like this: bottom of roll, a dollop of Ranch dressing, half of a chicken tender, a teaspoon of Wing Sauce, a tablespoon of blue cheese and the top bun.