Buffalo Chicken Sandwiches with Bacon
TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min.
YIELD: 4 servings.
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
Ingredients
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1 cup Louisiana-style hot sauce
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1/2 cup packed brown sugar
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4 tablespoons butter
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2 tablespoons cider vinegar
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1 teaspoon taco seasoning
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4 boneless skinless chicken breast halves (5 ounces each)
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1/4 cup crumbled blue cheese
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1/4 cup buttermilk
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1/4 cup mayonnaise
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1 tablespoon shredded Parmesan cheese
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1 tablespoon minced chives
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1-1/2 teaspoons lemon juice
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1/2 teaspoon balsamic vinegar
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1/4 teaspoon minced garlic
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1/4 teaspoon pepper
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4 onion rolls, split and toasted
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4 cooked bacon strips
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4 slices Colby cheese (3/4 ounce each)
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4 lettuce leaves
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4 slices tomato
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4 slices red onion
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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: 750 calories, 39g fat (16g saturated fat), 147mg cholesterol, 2667mg sodium, 47g carbohydrate (26g sugars, 2g fiber), 47g protein.
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