Tangy Chicken Sandwiches

Tangy Chicken Sandwiches
Staff Writer
TAngy chicken sandwich

Taste of Home

TAngy chicken sandwich

Louisiana-style hot sauce gives the sandwiches a surprising kick, but feel free to substitute a sauce that is more fitting to your palate.


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 ¼ cup for basting. Flatten chicken to ½-inch 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 inches 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.


Calories per serving:

320 calories

Dietary restrictions:

Daily value:



  • Fat 19g 29%
  • Carbs 21g 7%
  • Saturated 8g 38%
  • Fiber 1g 2%
  • Trans 0g
  • Sugars 14g
  • Monounsaturated 5g
  • Polyunsaturated 1g
  • Protein 17g 33%
  • Cholesterol 68mg 23%
  • Sodium 1,050mg 44%
  • Calcium 129mg 13%
  • Magnesium 26mg 6%
  • Potassium 315mg 9%
  • Iron 1mg 6%
  • Zinc 1mg 6%
  • Phosphorus 195mg 28%
  • Vitamin A 94µg 10%
  • Vitamin C 23mg 38%
  • Thiamin (B1) 0mg 12%
  • Riboflavin (B2) 0mg 12%
  • Niacin (B3) 6mg 29%
  • Vitamin B6 0mg 25%
  • Folic Acid (B9) 30µg 7%
  • Vitamin B12 0µg 5%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 3%
  • Vitamin K 8µg 10%
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