So, I decided to make it my way, adding some sauces, jalepenos and making it into a sandwich. It was AH-MAZING. My husband dubbed it one of the Top 3 Meals I've ever made in 16 years of marriage (but he couldn't decide what the top 2 were, LOL).
BBQ Bacon Cheese Chicken Sandwich
4 boneless, skinless chicken breasts, cut in half width-wise (to make 8 equal pieces)
8 slices of cooked bacon, halved
2 cups shredded sharp cheddar cheese
1 cup BBQ sauce (I love Famous Daves)
8 Kaiser rolls
1/4 cup jalepenos (optional-don't like heat? Don't use them)
sliced tomatoes optional
Preheat outside grill to 350 degrees F. While grill is heating up, get your ingredients prepped and ready to go, including cooking the bacon. TIP: I place bacon on a silpat on a cookie sheet and bake it in the oven at 425 degrees for 20 minutes, or until crispy.
Once grill is heated, sprinkle chicken with salt and pepper and place on the grill, cooking it for 5-7 minutes per side, or until done. In the last two minutes of cooking time, smother both sides of the chicken with BBQ sauce. Then top each piece of chicken with two halves of bacon, then 1/4 c shredded cheddar cheese. Close the lid of the grill to let the cheese melt, about 2 minutes.
Cut rolls in half and let them toast on the grill for about 30 seconds. Place chicken on the bottom of the Kaiser roll, top with jalepenos and tomatoes, if desired, and some of the grilled onion buttermilk sauce.
Grilled Onion Buttermilk Sauce
4 oz softened cream cheese
1 cup buttermilk
3/4 c mayonnaise
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Kosher salt
1/2 tsp ground black pepper
1/4 tsp ground cayenne
2 green onions, grilled
While grilling the chicken for above recipe, place two green onions on grill and let them char on each side, about 2-3 minutes. Add all ingredients to a blender and blend until smooth. Use on chicken sandwich. Leftover sauce can be kept in fridge and used on salads or sandwiches.
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