Grilled Chicken Sandwiches

• 2 tbsp vegetable oil
• Kosher salt and freshly ground pepper
• 4 chicken cutlets
• ¼ c salted butter, softened
• 4 golden potato buns
• ½ c Sir Kensington’s Mayonnaise
• Arugula
• Roasted red peppers, cut into strips

In a large non-stick skillet, add oil and heat over medium high for 3 minutes. Season chicken on both sides and place in skillet. Cook 8-10 minutes per side or until internal temperature reaches 165˚F.

Transfer chicken to a plate to rest and return the skillet to medium heat. Working two at a time, spread the butter on buns and toast in the skillet, cut sides down, for 2-3 minutes until golden brown. Repeat with remaining buns.

Spread 1 tbsp of mayonnaise on the top and bottom of each bun. Add chicken followed by a handful of arugula and red pepper strips. Top with buns and serve immediately.