If chicken breasts are thick, place each between two sheets of plastic wrap and gently pound to an even thickness about 1/2 inch to ensure even grilling (about 2–3 minutes per breast).

Make marinade

In a shallow dish or bowl combine 2 tbs olive oil, 4 tbs Bulls-Eye® BBQ sauce, 1 tsp Tabasco® sauce, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk until smooth.

Marinate chicken

Brush or turn chicken in the marinade so both sides are coated. Let rest at room temperature for 15 minutes or refrigerate for up to 2 hours. Reserve any remaining marinade for glazing (keep separately from raw chicken if stored).

Preheat grill

Preheat an outdoor grill or grill pan over medium-high heat (about 400°F / 200°C). Oil the grates lightly with remaining 1 tbs olive oil to prevent sticking.

Grill chicken

Place chicken on the hot grill. Cook 4–6 minutes per side, until the internal temperature reaches 165°F (74°C) and grill marks form. During the last 2 minutes of grilling, brush each breast with a tablespoon of reserved Bulls-Eye® BBQ sauce to glaze and add flavor.

Rest chicken

Transfer chicken to a cutting board and let rest 5 minutes, then slice or leave whole as desired.

Cheese & Toppings

Prepare onions and peppers

While chicken rests, thinly slice 1/2 cup onion (about half a small onion) and measure 1/4 cup sliced Greek peppers. If you prefer them softened, toss onions and peppers in a small skillet over medium heat with 1 tbs butter and cook 3–4 minutes until slightly softened and translucent; otherwise serve raw for crunch and brightness.

Melt cheese

Place the sliced grilled chicken back on the grill or in a warm skillet, top each portion with 1–2 slices of your chosen cheese. Close the grill lid or cover the skillet for 1–2 minutes until the cheese melts.

Rolls & Assembly

Toast rolls

Spread 1 teaspoon softened butter on the cut sides of each roll. Toast face-down on the grill or in a skillet over medium heat about 1–2 minutes until lightly browned and crisp.

Assemble sandwiches

Place the cheese-melted grilled chicken onto the toasted rolls. Spoon an additional 1 tbs Bulls-Eye® BBQ sauce over the chicken and a few drops (to taste) of Tabasco® if you want extra heat. Top with the sliced onions and Greek peppers.

Serve

Close the roll, press gently, slice in half if desired, and serve hot. Provide extra Bulls-Eye® BBQ sauce and Tabasco® at the table for additional saucing.