Ingredients
•  4 medium skinless, boneless chicken breast halves (about 12 ounces total)
•  1 teaspoon olive oil
•  1/2 – 1 teaspoons Cajun seasoning
•  4 ounces Monterey Jack cheese with peppers
•  2 – 4 tablespoons Thousand Island salad dressing
•  3 – 4 dashes bottled hot pepper sauce
•  4 strips roasted red pepper
•  4 lettuce leaves
•  4 kaiser or whole wheat buns, split and toasted

Directions
1. Rinse chicken; pat dry. Place each breast, boned side up, between 2 pieces of plastic wrap. Working from center to edges, pound lightly with the flat side of a mallet until chicken is just less than 1/2 inch thick.

2. Brush with oil; sprinkle with Cajun seasoning. Grill or broil as directed.

3. Spread buns with Thousand Island salad dressing mixed with a few dashes bottled hot pepper sauce. Top with roasted or fresh red sweet pepper strips, lettuce, and bun tops. Makes 4 servings.

To cook by direct grill method: Arrange chicken on a grill rack. Grill, uncovered, directly over medium coals for 12 to 15 minutes or until no pink remains, turning once. Add cheese the last 2 minutes of grilling.

To broil: Arrange the chicken on an unheated broiler pan. Broil 4 to 5 inches from heat for 8 to 10 minutes or until no pink remains, turning once. Add cheese the last minute of cooking.

Source:  Better Homes & Gardens