In a large bowl combine chicken breast, vegetable oil and 6 tbsp (90 mL) seasoning; mix well, cover and refrigerate for 1 hour.
Grill chicken on a medium high heat grill until internal temperature of 165°F (74°C). Chill and slice for sandwich.
In a medium bowl combine mayonnaise, 3 tbsp (45 mL) seasoning and coleslaw; mix well, cover and refrigerate until required.
In a small bowl, combine remaining seasoning and margarine; mix well.
For each sandwich: Place 1 tsp (5 mL) of spread on bread and turn over, spread side down, top with 1 tbsp (15 mL) cheese, 2 tbsp (30 mL) coleslaw, 2 oz (60 g) sliced chicken, 10 g potato chips and 1 tbsp (15 mL) cheese. Close sandwich with slice of bread and add 1 tsp (5 mL) spread. Grill in hot Panini press for 2 minutes until golden, cut into ¼’s and serve.
