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1
Combine all pickled onion ingredients except onion in bowl; mix well.
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2
Place onion slices into 4-cup glass measuring cup or 1-quart canning jar; pour vinegar mixture over onions.
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3
Cover; let stand 1 hour at room temperature.
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4
Combine dressing ingredients in bowl; mix well.
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5
Remove 1/4 cup dressing mixture; refrigerate.
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6
Add slaw ingredients to remaining dressing mixture; mix well.
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7
Cover; refrigerate until serving time.
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8
Heat gas grill on medium or charcoal grill until coals are ash white.
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9
Combine 1 teaspoon chili powder, 1/2 teaspoon cumin and 1/4 teaspoon ground red pepper in bowl; rub chicken breasts with spice mixture.
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10
Place chicken onto grill; grill 5 minutes.
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11
Turn chicken; baste with half of melted Saute Express.
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12
Grill 5 minutes.
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13
Turn chicken; baste with remaining Saute Express.
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14
Grill 5 minutes.
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15
Turn chicken; continue grilling 3-5 minutes or until internal temperature reaches 165 degrees F or juices run clear when pierced with fork.
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16
Spread reserved dressing mixture evenly over cut-sides of each roll.
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17
Layer bottom half of each roll with chicken breast and slaw mixture.
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18
Lift desired amount of pickled onions from brine mixture; place over slaw mixture.
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19
Top each with remaining half of roll.
