Average Rating: 4.5TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min.
YIELD: 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
Instructions
- 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.
- 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.
- 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.
- 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: 720 calories, 35g fat (14g saturated fat), 130mg cholesterol, 2516mg sodium, 53g carbohydrate (27g sugars, 3g fiber), 47g protein.
