Prep: 25 minutes + marinating Grill : 10 minutes Makes 4 servings
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
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.