Wednesday, April 24, 2013

Buffalo Chicken Sandwiches

Prep: 25 minutes + marinating       Grill : 10 minutes     Makes 4 servings
1-1/2            cups Louisiana-style hot sauce
2/3               cup packed brown sugar
6                  tablespoons butter
3                  tablespoons cider vinegar
1-1/2            teaspoons 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

1 .      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.
2 .      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.
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. 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.
Enjoy with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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