Sweet & Tangy Chicken Sandwiches

• 1/2 cup Asian chili sauce (Sriracha)
• 1/4 cup apple jelly or 1/4 cup hot pepper jelly
• 2 tablespoons vinegar
• 2 teaspoons Dijon mustard or 2 teaspoons coarse grain mustard
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon chili powder
• 1 1/2 lbs chicken breast halves, skinless and boneless
• olive oil or cooking oil
• salt & fresh ground pepper
• 8 French rolls or 8 hoagie rolls, halved lengthwise and toasted
• 8 slices mozzarella cheese, provolone cheese, Swiss cheese, white cheddar cheese or 8 slices monterey jack cheese
• 16 6 ounces thinly sliced cooked ham or 6 ounces prosciutto
• thinly sliced tomatoes

1. For sauce: In small saucepan, heat and stir Sriracha and jelly over medium heat untill jelly melts. Stir in vinegar, mustard, Worcestershire sauce, and chili powder; remove from heat; set aside.
2. Lightly pound chicken breast halves between 2 pieces of plastic wrap to about 1/4-inch thickness. Brush both sides of chicken with oil; sprinkle with salt and black pepper.
3. To cook the chicken by direct grill method: Grill chicken on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes or till no pink remains, turning once. Cut chicken into bite size strips.
4. To broil the chicken: Arrange the chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 6 to 8 minutes or until no pink remains, turning once. Cut chicken into bite size strips.
5. To assemble, lightly spread the toasted roll or bun halves with the warm sauce. Add chicken, cheese slice, bacon, and tomato slices. Top with roll or bun tops.
6. To serve, if you like, place wrapped sandwiches on a grill rack over medium heat, turning occasionally till heated through. Serve with any remaining sauce.

asian chili sauce, apple jelly, vinegar, coarse grain mustard, worcestershire sauce, chili powder, chicken, olive oil, salt, rolls, mozzarella cheese, ham, tomatoes

Taken from www.food.com/recipe/sweet-tangy-chicken-sandwiches-453790 (may not work)