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1.
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Cut each large chicken breast in half, and pound each half until it is about 1/2 thick throughout the fillet.
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2.
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Lay the chicken breasts in a shallow pan and pour enough marinade to cover them about 1/2 way.
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Turn over and generously coat both sides of each breast with the marinade, and then cover and let set in the fridge for at least an hour.
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3.
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To make the mayo sauce, mix the light Mayo/Miracle Whip with the cayenne pepper, paprika, and curry power.
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Mix well, and set aside out of fridge to let the flavors blend.
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4.
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After chicken has marinated for at least an hour, pre-heat the grill on medium heat and place all 4 chicken breasts on the grill.
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5.
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Cook each side for 5-7 minutes, applying extra marinade to each side with a brush if desired.
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6.
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While chicken is cooking, prepare each bun with 1/2 to 1 Tbsp of the Mayo spread on each side of the bun.
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Place a leaf of lettuce on the top part of each bun.
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Take 4 whole peppers and slice them open so they lie flat, and set them aside.
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6.
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Once the chicken is almost done (150-160*F internal temp, or 5-6 minutes on each side), place a slice of Colby Jack cheese on each breast and cook for an additional 1-2 minutes until cheese starts to melt.
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7.
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Place the finished chicken breasts on the lower half of the bun and top each one with a pepper, then close up the sandwich and enjoy!
