Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even thickness about 1/2 inch. In a bowl combine 2 tbs olive oil, minced garlic, smoked paprika, cumin, oregano, lemon juice, 1 tsp salt and 1 tsp black pepper. Add the chicken, coat thoroughly, cover and refrigerate for 15–30 minutes (up to 2 hours for more flavor).

Cook the chicken

Heat a skillet or grill pan over medium-high heat and add a thin film of oil or nonstick spray. Cook the marinated chicken 4–6 minutes per side (depending on thickness) until an internal temperature of 165°F / 74°C is reached and juices run clear. Remove and let rest on a cutting board for 5 minutes, then slice thinly against the grain to make sandwich-ready pieces.

Bread & Spread

Split the ciabatta rolls and lightly butter the cut sides with the softened butter. Heat a clean skillet over medium heat or use the grill pan and toast the cut sides, buttered-side down, 1–2 minutes until golden and slightly crisp.

In a small bowl combine mayonnaise, Dijon mustard and hot sauce (if using). Spread about 2 tsp of the mayo mixture on each cut side of the toasted rolls.

Toppings

Place a layer of romaine leaves on the bottom half of each roll. Arrange 1 slice of cheese on top of the lettuce if you prefer the cheese under the warm chicken (the residual heat will slightly melt it).

Top with sliced chicken pieces, tomato slices, red onion and pickles. Sprinkle the chopped cilantro or parsley over the chicken for brightness.

Assembly & Serve

Close the sandwich with the top roll, press gently to compact, and slice in half if desired. Serve immediately with lime wedges on the side to squeeze over the chicken for extra acidity.

Optional: If you want a warm melted-cheese sandwich, after assembling place each sandwich in a preheated 350°F / 175°C oven for 4–6 minutes or in a skillet with a lid for 2–3 minutes until cheese melts.