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Buffalo Chicken Sandwiches

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

4 ServingsPrep: 25 min. + marinating Grill: 10 min.

Ingredients

1-1/2 cups Louisiana-style hot sauce
2/3 cup packed brown sugar
6 tablespoons butter
3 tablespoons cider vinegar
1-1/2 teaspoons 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 five
ingredients to a boil; boil, uncovered, for 1 minute. Cool for 10

2 of 2

Buffalo Chicken Sandwiches (continued)

Directions (continued)

minutes; set aside 1/2 cup for basting.
Flatten chicken to 1/2-in. thickness. Pour remaining marinade into a
large resealable plastic bag; add chicken. Seal bag and turn to
coat; 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. Yield: 4 servings.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.