Place Pilgrim’s Chicken Breast Strips, on a baking sheet, uncovered and place in oven.
Cook 20 -25 minutes or until internal temperature is 165 F. Remove from oven and set aside.
Place a medium sauté pan over high heat. Allow pan to heat up for 30 – 60 seconds.
Add 1 Tbs. butter, onions and peppers and cook 3 - 4 minutes. Add fajita seasoning to vegetables and continue to cook an additional 1-2 minutes.
Remove vegetables from heat and set aside.
Place sandwich rolls on a clean surface or cutting board and cut in half length-wise producing a top and bottom bun.
Spread refried beans on both sides, add 2 ea. Pilgrim’s Chicken Breast Strips on bottom bun, followed by ¼ cup fajita vegetables and ¼ cup Mexican cheese blend.
Heat a large saute pan over medium heat. Add ½ of butter and two sandwiches top side down.
Cook sandwiches 2-3 minutes per side. Remove and repeat process with remaining butter and sandwiches.
Slice in half and serve.