Buffalo Chicken Sandwich

(Courtesy of Taste of Home)

WARNING: This recipe has a lot of ingredients but many of which may already be in your pantry and refrigerator.  You should be able to omit some of the ingredients if you so choose.

Ingredients:

1 1/2 c. Louisiana-style hot sauce

2/3 c. packed brown sugar

6 Tbsp. butter

3 Tbsp. cider vinegar

1 1/2 tsp. taco seasoning

4 boneless skinless chicken breast halves (5 ounces each)

1/4 c. crumbled blue cheese

1/4 c. buttermilk

1/4 c. mayonnaise

1 Tbsp. shredded Parmesan cheese

1 Tbsp. minced chives

1 1/2 tsp. lemon juice

1/2 tsp. balsamic vinegar

1/4 tsp. minced garlic

1/4 tsp. 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 five 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 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. 

Pin It