Grilled Chicken Sandwiches with Chipotle Mayonnaise

1/4 cup grated Parmesan cheese
2 tablespoons Old El Paso® taco seasoning mix (from 1 oz package)
4 boneless skinless chicken breasts
4 slices (1/2 oz each) pepper Jack or Monterey Jack cheese
8 Pillsbury® Oven Baked frozen crusty French dinner rolls
1/4 cup chipotle or regular mayonnaise, if desired
8 leaves leaf lettuce
1/4 cup Old El Paso® Thick 'n Chunky salsa




1. Heat gas or charcoal grill. Mix Parmesan cheese and taco seasoning mix. Coat chicken with cheese mixture.
2. Carefully oil grill rack. Place chicken on grill over medium heat. Cover grill; cook 10 to 12 minutes or until juice of chicken is clear when center of thickest part is cut, turning once or twice. Cut each chicken breast in half crosswise; top each with half slice of cheese to melt. To heat dinner rolls, place 4 rolls each in separate foil packets on grill during last 6 to 7 minutes of cook time until hot.
3. Spread mayonnaise on bottom halves of rolls. Top each with lettuce leaf, cheese-topped chicken, salsa and top half of roll.
Broiling Directions: Place chicken on broiler pan; broil 4 to 6 inches from heat, using grilling times above as a guide.
High Altitude (3500-6500 ft): Flatten chicken breasts to approximately 3/4 inch before coating. Grill over medium-low heat 12 to 15 minutes or until juice of chicken is clear, turning once or twice.