Step 1

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

Step 2

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

Step 3

Cover and refrigerate for 4 hours.

Step 4

Discard marinade.

Step 5

Sprinkle chicken with salt and pepper.

Step 6

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

Step 7

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).

Step 8

Top chicken breasts with cheese.

Step 9

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

Step 10

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