Tangy Chicken Sandwiches Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1/2 cup Louisiana-style hot sauce
1/4 cup packed brown sugar
2 tablespoons butter
1 tablespoon cider vinegar
1/2 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
Instructions
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.
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