4 (3 ounce) submarine or hoagie rolls, split lengthwise
4 (4 ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
teaspoon black pepper
4 (1/2 ounce) slices Havarti or Monterey
2 cups packaged coleslaw mix or shredded cabbage
Remove 1 chile from can; reserve remaining chiles and sauce for another use.
Remove and discard chile stem and seeds; finely chop chile. Combine chile, mayonnaise
and water in a small bowl. Spread about 1 tablespoon chile mixture evenly over top
half of rolls.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound
to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle each evenly with
salt and pepper.
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Add chicken; sauté 3 minutes per side or until done. Remove chicken from pan; top
each with a slice of cheese. Arrange coleslaw mix over bottom half of rolls; top
with chicken and remaining half.