Whipped feta makes the ultimate sandwich spread, while using the leftover brine as a marinade keeps grilled chicken moist and flavorful:
1 tablespoon Louisiana-style hot sauce, preferably Tabasco1/3 cup extra-virgin olive oil, plus more for brushingArugula , sliced cucumber, red onion and seeded piquillo peppers, for servingIn a large resealable plastic bag, mix the feta brine and hot sauce. Add the chicken cutlets, seal the bag and turn to coat. Refrigerate for 30 minutes.Meanwhile, in a food processor, pulse the feta cheese and lemon juice.
Slowly blend in the 1/3 cup of oil until smooth. Season with salt and pepper.Preheat a grill pan. Remove the chicken from the brine and pat dry; discard the brine. Brush with oil and season with salt and pepper. Grill the cutlets over moderately high heat, turning once, until cooked through, about 5 minutes total.Spread the rolls with some of the feta. Top with the chicken, arugula, cucumber, onion and peppers and serve.
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