Buffalo Chicken Sandwich

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.
Heart healthy