Chicken Benjamin Sandwich With Hollandaisy Sauce

Add juice of 4 lemons to large zipper bag or bowl with lid.

Stir in Worcestershire sauce, garlic, and about 2t seasoning blend and stir to combine.

Add chicken breasts and shake or toss in marinade to cover.

Refrigerate several hours, or overnight.

Combine cream cheese, 1 stick butter, mayo, cayenne, a dash of the salt blend and juice from 1/2 a lemon and stir well til combined and smooth. Add herbs and blend in. Set aside

Grill* chicken breasts over medium coals until cooked through, turning once.

Meanwhile melt remaining butter and toss asparagus in 2T butter, juice from 1/2 lemon, and the seasoning blend, until well coated.

With last of the melted butter, brush insides of all rolls.

When chicken has been turned, add asparagus to grill and rolls, also, cut side down, but on indirect heat. (Upper rack or outsides of grill rack, or, if needed, the asparagus and rolls can be added after chicken is removed from grill)

Grill until asparagus is tender, and rolls are starting to brown. About 10 minutes.

Let everything rest 5-10 minutes to cool slightly, then serve as sandwiches by spreading top roll with sauce, and placing cut asparagus spears on top of chicken breast on bottom roll.

*This entire recipe can also be made, indoors, by broiling