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Tangy Chicken Sandwiches

 Tangy Chicken Sandwiches
“I love grilling chicken because it's a healthier choice,” shares Joe Slate from Port St. Joe, Florida. “I put my 'Joe-style' twist on this sandwich with a spicy-sweet marinade and a homemade blue cheese dressing.”
2 ServingsPrep: 25 min. + marinating Grill: 10 min.

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

2 of 2

Tangy Chicken Sandwiches (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 sandwich (prepared with reduced-fat butter and fat-free mayonnaise) equals 571 calories, 23 g fat (12 g saturated fat), 123 mg cholesterol, 921 mg sodium, 47 g carbohydrate, 2 g fiber, 45 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.