Grilled Cajun Chicken Sandwich

4 skinless, boneless medium chicken breast halves, about 12 ounces total

olive oil or cooking oil

1/2 to 1 teaspoon Cajun seasoning

4 ounces Monterey Jack cheese with peppers

2 to 4 tablespoons Thousand Island salad dressing

few dashes bottled hot pepper sauce

roasted or fresh red sweet pepper strips

lettuce leaves

4 kaiser or whole wheat buns, split and toasted

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. Brush with oil; sprinkle with cajun seasoning.

Grill or broil as directed below.

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.