CHICKEN PARM SANDWICH

Start out with thin sliced chicken breasts trimmed of fat. Melt a stick of butter in one dish sprinkle in some garlic powder, in another other dish blend together 1 cup Italian bread crumbs, 3/4 cup grated parmesean cheese, season to taste with salt, pepper, oreagano, garlic powder (I just kinda eyed it out). Coat chicken in butter then coat in crumb/cheese mixture. Squirt a little oil on the hot griddle, spread it out with spatula and place chicken. Cook approx 5-8 minutes per side or until crispy golden brown on both sides. Have marinara sauce in small pot on griddle top warming during this time. Once chickens are almost done, place sliced bread/buns on griddle to toasted on the inside, once done, flip to outside of bun, place chicken on bun, coat with marinara sauce and shredded mozarella, then place a basting cover over sandwiches for 2 minutes to melt cheese. If your griddle was preheated, it is a good idea to turn off that burner section so as not to over cook the buns, or you could place them on a wire rack on top of the griddle prior to using the basting cover.