Trim excess fat from the chicken thighs and pat dry. In a bowl, combine 2 tbs jerk seasoning, 1 tbs soy sauce, 1 tbs lime juice, 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Add chicken and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours.

Cook

Preheat a grill or skillet to medium-high (about 400°F / 200°C). Remove chicken from marinade and shake off excess. Grill or sear 4–5 minutes per side until internal temperature reaches 165°F (74°C) and edges are caramelized. Transfer to a cutting board and rest 5 minutes, then slice into sandwich-sized pieces.

Mango Salsa

Dice the ripe mango into small 1/4-inch pieces to yield about 1 cup. Finely dice 1/2 cup red bell pepper and 1/4 cup red onion. Finely chop 2 tbs cilantro and mince the jalapeño (use 1/2 tsp worth finely minced; remove seeds for milder heat). Combine mango, bell pepper, onion, cilantro and jalapeño in a bowl. Add 1 tbs lime juice, 1/4 tsp salt and 1/8 tsp black pepper. Stir gently, taste and adjust seasoning. Chill until assembly.

Lime Aioli

In a small bowl whisk together 1/2 cup mayonnaise, 1 tsp lime zest, 1 tbs lime juice, 1/2 tsp minced garlic and 1/2 tsp hot sauce if using. Season with 1/8 tsp salt. Taste and adjust lime or salt as needed. Refrigerate until ready to use.

Sandwich Assembly

Split the 4 rolls and lightly brush cut sides with butter or olive oil. Toast on a griddle or in a skillet over medium heat until golden, about 1–2 minutes per side.

Spread about 1 tbsp lime aioli on both cut sides of each toasted roll. On the bottom half, layer 1 romaine leaf (or torn to fit), 2–3 slices of tomato, then an even portion of sliced jerk chicken (about 4 oz cooked chicken per sandwich). Top the chicken with 2–3 tbs mango salsa. Close the sandwich with the top roll.

Cut sandwiches in half if desired and serve immediately with extra lime wedges on the side.