I love grilling chicken because it's a healthier choice. I put my "Joe-style" twist on this sandwich with a spicy-sweet marinade and a homemade blue cheese dressing. —Joe Slate, Port St Joe, Florida
Buffalo Chicken Sandwiches with Bacon
Buffalo Chicken Sandwiches with Bacon
Prep Time
25 min
Cook Time
10 min
Yield
4 servings
Ingredients
- 1 cup Louisiana-style hot sauce
- 1/2 cup packed brown sugar
- 4 tablespoons butter
- 2 tablespoons cider vinegar
- 1 teaspoon taco seasoning
- 4 boneless skinless chicken breast halves (5 ounces each)
- 1/4 cup crumbled blue cheese
- 1/4 cup buttermilk
- 1/4 cup mayonnaise
- 1 tablespoon shredded Parmesan cheese
- 1 tablespoon minced chives
- 1-1/2 teaspoons lemon juice
- 1/2 teaspoon balsamic vinegar
- 1/4 teaspoon minced garlic
- 1/4 teaspoon pepper
- 4 onion rolls, split and toasted
- 4 cooked bacon strips
- 4 slices Colby cheese (3/4 ounce each)
- 4 lettuce leaves
- 4 slices tomato
- 4 slices red onion
Directions
- In a small saucepan over medium heat, bring the first 5 ingredients to a boil; boil, uncovered, for 1 minute. Cool for 10 minutes; set aside 1/2 cup for basting.
- Flatten chicken to 1/2-in. thickness. Pour remaining marinade into a large shallow container; add chicken and turn to coat. Cover; refrigerate for at least 2 hours.
- Drain and discard marinade from chicken. Grill chicken, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.
- In a small bowl, combine the blue cheese, buttermilk, mayonnaise, Parmesan cheese, chives, lemon juice, vinegar, garlic and pepper. Spread over roll bottoms; top with the chicken, bacon, cheese, lettuce, tomato and onion. Replace roll tops.
Nutrition Facts
1 sandwich: 750 calories, 39g fat (16g saturated fat), 147mg cholesterol, 2667mg sodium, 47g carbohydrate (26g sugars, 2g fiber), 47g protein.
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