Ingredients
2 skinless, boneless chicken breasts, about 8 ounces each
For the brine:
1-quart ice cold water
1/8 cup kosher salt
1/8 cup sugar
For the rub:
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon cumin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/8 cup olive oil
1 large red bell pepper
1 medium red onion, cut into 1/2-inch disks, and skewered horizontally
4 slices pepper jack cheese
Green leaf lettuce
Sriracha mayonnaise
4 club rolls
Preparations
Place a frying pan over medium-high heat. Once the pan is hot, place chicken in a frying pan, cook for 2 to 3 minutes on each side or until lightly browned.
Remove chicken from heat and add cayenne pepper, oregano, paprika, salt, and pepper to taste.
Place chicken in a bowl before mixing well.
To grill bread: Place a saucepan over medium heat.
Add 4 slices of bread to the saucepan and toast on both sides for about 1 minute per side or until lightly golden brown.
Remove bread from saucepan; add ½ cup butter to the pan; cook the butter until it becomes lightly browned (about 1 minute). Remove butter from heat, spread butter on both sides of bread; set aside.
