Extreme Hawaiian Chicken Sandwich

Fry bacon until done. Turn heat down to low. Remove bacon and cover. Butter rolls and place rolls underside down in pan for several seconds until golden brown; remove.

For the whipped cheese, combine cream cheese, pepperjack and feta until smooth. Cover and refrigerate until ready to make the sandwich.

For the onion rings, combine flour, salt and pepper. Combine onions in flour mixture. Dip in egg, then toss in flour mixture again.

Preheat oil to 350ºF and fry onion strings until golden brown. Drain on paper towels.

Preheat grill for at least 10–15 minutes.

Sprinkle chicken breasts with salt and pepper and brush with olive oil. Place on prepared grill with pineapple slices. Turn after 5 minutes and brush with BBQ sauce. Turn again after 5–7 minutes (don’t turn if there’s no grill marks on the bottom!), and brush with sauce. Grill for another 5 minutes and remove.

Make sandwich by layering bottom bun, whipped cheese, chicken, bacon, more sauce, pineapple and onion strings, repeat.