(Yields 3 sandwiches)

 

3 boneless skinless chicken breast

3 Tbsp Byron’s Butt Rub

1 Tbsp olive oil

½ cup pico de gallo

1 ½  cups shredded lettuce

3 slices pepper jack cheese

½ cup ranch dressing

3 ciabatta buns

 

Trim and flatten chicken breast

 

Heat skillet to medium heat with olive oil

 

Coat chicken in Byron’s Butt Rub and place in skillet. Cook until internal temp of 165°,  turning occasionally. Top with cheese and allow to melt.

 

Toast ciabatta bun. Layer chicken, pico de gallo, lettuce, and ranch dressing