Buffalo Chicken Sandwiches With Bacon

• 1 cup Louisiana-style hot sauce
• 1/2 cup packed brown sugar
• 4 tablespoons butter
• 2 tablespoons cider vinegar
• 1 teaspoon 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 5 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 shallow container; add chicken and turn to coat. Cover; 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 170u0b0, basting occasionally with reserved marinade.
4. 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.

hot sauce, brown sugar, butter, cider vinegar, taco, chicken breast halves, blue cheese, buttermilk, mayonnaise, parmesan cheese, chives, lemon juice, balsamic vinegar, garlic, pepper, onion rolls, bacon strips, colby cheese, tomato, red onion

Taken from www.tasteofhome.com/recipes/buffalo-chicken-sandwiches-with-bacon/ (may not work)