4boneless chicken breast halvescut in half horizontally
Garlic salt and ground black pepper
8slicescountry white breadtoasted
Heat grill, or grill pan to medium high. Pound chicken to create thin cutlets about ¼ inch thick. Season with garlic salt and pepper and grill until cooked through, 4 to 6 min. Place one cheese slice on top of each cutlet to melt.
To make each sandwich, spread one piece of toast with mayonnaise and one piece with a generous layer of pepper jelly. Fill with chicken, bacon and arugula.
Chicken may be grilled on a grill, grill press or grill pan.