Dad's Favourite Chicken Sandwich

Between plastic wrap, pound chicken to ¼ inch (5 mm) thickness.

In bowl, mix beer, Worcestershire and hot pepper sauce; add chicken.

Cover and refrigerate for 4 hours.

Discard marinade.

Sprinkle chicken with salt and pepper.

Place on greased grill over medium-high heat; close lid.

Cook, turning once, until no longer pink inside, for 12 minutes or until a meat thermometer inserted into each piece reads 165° F (74°C).

Top chicken breasts with cheese.

Mix mayonnaise, honey, horseradish, mustard powder and ginger.

Spread over cut sides of rolls. Top the chicken with lettuce, tomato slices, dill pickles, onion and pickled hot peppers.