4 boneless, skinless chicken breast halves (without tenders), 4 to 5 ounces each
Extra virgin olive oil
1 teaspoon prepared chili powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

3 tablespoons mayonnaise
2 tablespoons Dijon mustard
8 slices country-style white bread, about 1/2 inch thick
4 thin slices smoked Gouda cheese
2 cups lightly packed baby arugula leaves

1. Between 2 sheets of plastic wrap, pound the chicken breasts to an even 1/2-inch thickness. Lightly coat them on both sides with oil. Season evenly with the chile powder, salt, and pepper. Grill over direct high heat, with the lid closed as much as possible, until the meat is slightly firm and no longer pink in the center, 3 to 5 minutes, turning once.

2. In a small bowl mix the mayonnaise and mustard.

3. On large baking sheet, arrange the bread slices in a single layer. Brush one side with olive oil and turn them over. Lightly coat the sides facing up with the mayonnaise mixture. Build the sandwiches with the grilled chicken, arugula, and cheese, and top with the remaining bread slices. Press down to make compact sandwiches. Note: The sandwiches may be made to this point a couple hours before you plan to serve. Keep them, covered with plastic wrap in the refrigerator.

4. Place the sandwiches over direct low heat. Place a baking sheet on top and weigh it down with something heavy, such as a cast-iron pan. Leave the grill’s lid open. Cook until both sides of the sandwiches are golden brown and the cheese is melted, 3 to 5 minutes, turning once by carefully removing the weight and the baking sheet before turning with a spatula. Then return the baking sheet and weight in place. Remove the sandwiches from the grill and cut in halves or quarters. Serve warm.

Makes 4 servings