1 pound boneless, skinless chicken breasts, trimmed and flattened to an even thickness
¼ cup julienned cucumber, seeded and peeled
¼ cup julienned red onion
4 teaspoons minced fresh cilantro
4 ciabatta rolls, split
Thai Peanut Sauce: Mix milk, peanut butter, soy sauce, capers, garlic and red pepper in small bowl with wire whisk until well blended.
Asian Vinaigrette: Mix olive oil, soy sauce, rice vinegar, green onion and Chinese sesame seed oil in small bowl with wire whisk until well blended.
Place chicken in large resealable plastic bag or glass dish. Add ¼ cup of the Thai Peanut Sauce; turn to coat well. Refrigerate 1 hour or longer for extra flavor. Refrigerate remaining Thai Peanut Sauce until ready to grill chicken.
Add cucumber, red onion and cilantro to Asian Vinaigrette; toss to coat well. Refrigerate until ready to serve. Remove chicken from sauce mixture. Discard any remaining sauce mixture from chicken.
Grill chicken over medium heat 6 to 8 minutes per side or until cooked through, turning occasionally.
Toast rolls, if desired.
Sandwich Build: Spread 1 tablespoon of the reserved Thai Peanut Sauce on the cut side of the crown of each roll. Slice grilled chicken and divide evenly among rolls.
Top each with ¼ of the Asian Vinaigrette. Place crown on top of each sandwich.