Ingredients
1/2 cup Louisiana-style hot sauce1/4 cup packed brown sugar2 tablespoons butter1 tablespoon cider vinegar1/2 teaspoon taco seasoning2 boneless skinless chicken breast halves (5 ounces each)2 tablespoons crumbled blue cheese2 tablespoons buttermilk2 tablespoons mayonnaise1-1/2 teaspoons shredded Parmesan cheese1-1/2 teaspoons minced chives3/4 teaspoon lemon juice1/4 teaspoon balsamic vinegar1/8 teaspoon minced garlic1/8 teaspoon pepper2 onion rolls, split and toasted2 cooked bacon strips2 slices Colby cheese (3/4 ounce each)2 lettuce leaves2 slices tomato2 slices red onion
Preparation
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 1/4 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.
