If chicken breasts are thick, slice horizontally to make 2 thinner cutlets or place between plastic wrap and gently pound to even thickness (~1/2 inch). Pat dry with paper towels. In a small bowl combine 1 tbs olive oil, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika. Brush or rub seasoning evenly over both sides of the chicken.

Cook the chicken

Heat a large skillet over medium-high heat. Add the remaining 0 tbs olive oil (the 1 tbs used for seasoning is sufficient) or add an additional 1 tsp if the pan is dry. When the pan is hot, add the chicken cutlets in a single layer (cook in batches if needed). Cook undisturbed 4-5 minutes until golden brown, then flip and cook 3-5 minutes more until an instant-read thermometer reads 165°F (74°C) at the thickest part. Remove chicken to a plate and let rest 5 minutes, tented with foil.

Optional cheese melt

If using sliced cheese, place cheese on each cooked cutlet and cover the pan for 30-60 seconds until cheese softens and melts slightly.

For the sandwich assembly

Halve the sandwich rolls or brioche buns. Spread about 1 tbs mayonnaise on the bottom half of each bun and a thin smear of mustard on the top half. If you like, mix 1 tbs mayonnaise with 1 tsp hot sauce for a spicy spread and use in place of plain mayo on half the sandwiches.

Lightly butter the cut sides of the buns (about 1/2 tsp per cut side). Heat a clean skillet or griddle over medium and toast the buttered cut sides 1-2 minutes until golden. Alternatively, broil in the oven 1-2 minutes, watching carefully to avoid burning.

Slice the tomato into 4 even slices. Thinly slice the red onion into rings and separate. Arrange lettuce leaves on the bottom buns, place the cooked chicken (with melted cheese if used) on top, then add tomato slice(s) and red onion rings. Add pickles if desired.

Place the top bun, press lightly, and serve warm. Cut in half if preferred.