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1
Heat a grill pan or outdoor grill to high heat.
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2
In a shallow dish, mix together 2 tablespoons of the EVOO, the thyme, garlic, salt, and pepper.
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3
Add the chicken cutlets and coat thoroughly.
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4
Let the chicken marinate while you get the salad together and grill up the bread.
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5
In a mixing bowl, combine the mustard, white wine vinegar, shallots, and a little salt and pepper.
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6
In a slow, steady stream, whisk in the remaining 3 tablespoons of EVOO.
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7
Add the grape tomatoes; with a fork smash some of the tomatoes against the side of the bowl so that their juices become part of the dressing.
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8
Add the sliced cucumbers and toss them to combine.
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9
Cut the hoagie rolls in half lengthwise like a book, without separating the two halves all the way.
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10
Drizzle the inside of the rolls with some EVOO, hinge the rolls open, and lay them down on the grill with the inside flat against the grill.
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11
Once they are well marked, 1 to 2 minutes, flip them over and grill the outside a little bit.
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12
Remove the rolls from the grill and reserve.
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13
Grill the cutlets for 3 to 4 minutes on one side.
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14
Flip the cutlets and top each with some of the mango chutney, spreading it out a bit, and 2 slices of Brie.
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15
Tent the chicken with a piece of foil and continue to grill it for 3 to 4 minutes to melt the cheese.
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16
Remove the cutlets from the grill, cut each in half, and distribute the chicken among the grilled rolls, wedging it into the bread.
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17
Top the chicken with some of the chopped watercress and squeeze the hoagies shut.
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18
Serve the sandwiches alongside the tomato cucumber salad.
