INGREDIENTS:1 packagetaco seasoning mix 50 ea.skinless, boneless chicken breasts 1 cuplime juice 6 lbs.onions, sliced diagonally 3 lbs.red bell peppers, sliced diagonally 3 lbs.green bell peppers, sliced diagonally 50 ea.tomatoes, sliced ¼-in. thick 50 slicesMonterey Jack cheese 50 ea.hoagie rolls as neededlowfat butter substitute 50 ea.pickle spearsDIRECTIONS: 1. Mix taco seasoning with lime juice. Brush chicken with seasoning mixture on both sides, using pastry brush. 2. Grill chicken on hot grill until done, about 5 minutes each side. Hold in steam table. 3. Spread small amount of butter substitute on each side of hoagie bun and place face down on grill. Grill onions and bell peppers with butter substitute. Place chicken on grill and top with Monterey Jack cheese. 4. TO ASSEMBLE: On bottom half of hoagie roll, place grilled chicken breast; top with onions, bell peppers and tomato slices. Top with other half of toasted roll. Serve with pickle spear. SERVINGS:50 servingsFrom:Ed Brown, Director of Dining Services, Bedford, TX.