Tangy Chicken Sandwiches Recipe

Ingredients

• 3/4 cup Louisiana-style hot sauce
• 1/3 cup packed brown sugar
• 3 tablespoons butter
• 4-1/2 teaspoons cider vinegar
• 3/4 teaspoon taco seasoning
• 2 boneless skinless chicken breast halves (5 ounces each)
• 2 tablespoons crumbled blue cheese
• 2 tablespoons buttermilk
• 2 tablespoons mayonnaise
• 1-1/2 teaspoons shredded Parmesan cheese
• 1-1/2 teaspoons minced chives
• 3/4 teaspoon lemon juice
• 1/4 teaspoon balsamic vinegar
• 1/8 teaspoon minced garlic
• 1/8 teaspoon pepper
• 2 onion rolls, split and toasted
• 2 cooked bacon strips
• 2 slices Colby cheese (3/4 ounce each)
• 2 lettuce leaves
• 2 slices tomato
• 2 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 minutes; set aside 1/4 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 no longer pink, 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: 2 servings.

Tangy Chicken Sandwiches published in Cooking for 2 Summer 2007, p18