Grilled Chicken Sandwich

With a knife parallel to the work surface, cut the chicken breasts in half horizontally, creating 4 thin breasts. If necessary, place the breasts between two pieces of plastic wrap and pound each to about 1/2-inch thickness using a meat mallet or a rolling pin.

Combine the olive oil, lemon juice, garlic, dried thyme, dried oregano, kosher salt, and ground black pepper in a large Ziplock bag.

Add the chicken, seal the bag, and gently massage the marinade into the meat. Place the bag in the refrigerator and marinate for 3-24 hours.

When ready to cook, oil the grates of a grill and preheat it to HIGH heat (425-450°F). Grill the chicken breasts for 2-3 minutes per side, until the internal temperature reaches 165°F. Transfer the chicken to a plate to rest for 10 minutes.

Layer 1 roll with 1 chicken breast, 1 slice of cheddar cheese, 2 slices of cooked bacon, a few tomato slices, 1 piece of leafy lettuce, and a tablespoon each of mayonnaise and mustard. Repeat to make the remaining 3 sandwiches.