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Buffalo Chicken Sandwiches with Bacon

 Buffalo Chicken Sandwiches with Bacon
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.


  • 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

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Buffalo Chicken Sandwiches with Bacon (continued)


  • 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 1/2 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.
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