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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
  • Total Time
    Prep: 25 min. + marinating Grill: 10 min.
  • Makes
    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: 720 calories, 35g fat (14g saturated fat), 130mg cholesterol, 2516mg sodium, 53g carbohydrate (27g sugars, 3g fiber), 47g protein.

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