Taken chicken in a
mixing bowl, add garlic powder, paprika powder, ½ tsp black pepper powder, salt and 2 tbsp oil and mix well. Set aside to marinate for 15 minutes.
Heat 1 tbsp oil in a
non-stick pan, add the marinated chicken breasts and cook, turning sides, till both sides are evenly done. Drain on a plate and cool. Cut into thin slices
To prepare the spread, take half the jalapenos, gherkins, honey, mustard paste and mayonnaise in a bowl and mix well.
Heat remaining oil in
another non-stick pan, add onions and saute. Add salt and remaining black pepper powder, mix, and saute till the onions soften.
Slit the footlongs from
the centre lengthwise without cutting through, and drizzle a little oil over them.
non-stick, place the footlongs in it and toast. Spread some honey-mustard mixture on the footlongs.
Keep a lettuce leaf on
the cut side of each footlong, top it with 2 tomato slices, sautéed onions, chicken slices and remaining jalapenos. Drizzle some more honey-mustard mixture on top, bring the two edges together.
Cut each footlong into
2 pieces, place them on a serving platter and serve.