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Tangy Chicken Sandwiches


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.


  • ¾ cup Louisiana-style hot sauce
  • 1/3 cup packed brown sugar
  • 3 tablespoons butter
  • 4 ½ teaspoons cider vinegar
  • ¾ teaspoon taco seasoning
  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 2 tablespoons crumbled blue cheese
  • 2 tablespoons buttermilk
  • 2 tablespoons mayonnaise
  • 1 ½ teaspoons shredded Parmesan cheese
  • 1 ½ teaspoons minced chives
  • ¾ teaspoon lemon juice
  • ¼ 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 (¾ ounce each)
  • 2 lettuce leaves
  • 2 slices tomato
  • 2 slices red onion


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.