Buffalo Chicken Sandwiches with Bacon

Name: Buffalo Chicken Sandwiches with Bacon
Prep time: 25 min
Cook time: 10 min
Total time: 35 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

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 25 min. + marinating Grill: 10 min.

By Taste Of Home Editorial Team

Recipe by Joe Slate, Port St Joe, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 18, 2023

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

TEST KITCHEN APPROVED

Buffalo Chicken Sandwiches with Bacon

1 Reviews Add your review

Yield:4 servings

Prep:25 min

Cook:10 min

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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

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Directions

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.