For grilled chicken breasts, whisk together limejuice and CHIPOTLE TABASCO SAUCE in a bowl; add chicken breast and coat with marinade. Cover and refrigerate 1 to 2 hours.

For sauce, whisk together mayonnaise, CHIPOTLE TABASCO SAUCE and a pinch of pepper, set aside.

Discard marinade; brush chicken breasts with olive oil and sprinkle with a generous amount of salt and pepper. Prepare grill to medium heat. Cook chicken breast 7 to 8 minutes on both sides or until chicken in thoroughly cooked. Immediately place cheese on top of chicken breasts.

To assemble sandwiches, spread each slice of GARLIC OR CHEESE TEXAS TOAST and equal amount of sauce. Place lettuce atop four pieces of TEXAS TOAST. Slice each chicken breast horizontally, and place atop lettuce. Top each sandwich with pickled onions and cover with remaining pieces of TEXAS TOAST. Serve immediately.

This recipe can easily be cut in half.

For quick method, use grilled or roasted chicken breast purchased from a deli, microwave just until warm and top with cheese. Follow remaining directions. The assemble sandwich can also be finished in a panini machine or pan.

Pickled Red Onions

• 1 medium red onion, sliced thinly
• 1/4 cup white balsamic vinegar
• 1/4 teaspoon freshly cracked black pepper
• 1/2 teaspoon sea salt
• 2 teaspoons sugar
• ¼ teaspoon dried oregano
• 1 clove garlic, smashed

Place onion slices in a microwave safe bowl; cover with water and microwave for 2 minutes. Drain and rinse onion slices. In same bowl, whisk together remaining 6 ingredients and 1/2 cup water. Microwave 1 minute. Add onion slices and microwave 3 minutes. Remove bowl from microwave, cover with plastic wrap and steep onion slices for 10 minutes. Remove garlic clove and pour off most liquid. Cool completely. Store in airtight container in refrigerator for up to 2 weeks.