Natedogg's Chicken Sandwich

• 12 cup finely shredded colby-monterey jack cheese (or just cheddar)
• 12 cup shredded lettuce
• 6 white hoagie rolls (1 lb.)
• 1 tablespoon mayonnaise
• 1 tablespoon butter or 1 tablespoon margarine
• 1 lb thin cut boneless chicken breast (adding seasoning to chicken is optional)

1. Using either a grill or George Foreman Grill, grill the chicken breasts till completely done.
2. Butter the sub roll and put on grill for about 1-2 minutes or until golden brown.
3. Cut chicken into strips while you wait for bun to grill.
4. As soon as chicken is cut spread half of the cheese on the chicken.
5. Spread mayo on both sides of the bun and quickly spread the remaining cheese on bottom bun (so it melts).
6. Place the chicken on the bottom bun and sprinkle with lettuce.
7. Place the top bun on and enjoy!
8. If desired add more ingredients to make all six sandwiches.

colbymonterey, shredded lettuce, white hoagie rolls, mayonnaise, butter, thin

Taken from www.food.com/recipe/natedoggs-chicken-sandwich-115531 (may not work)