Mix the oil and the robust BBQ seasoning in a bag. Add the cutlets and mix well.

Allow marinating for at least half an hour.

Heat a grill pan or frying pan, add the cutlets and fry for four to five minutes per side until it’s soft.

Remove from the pan. Add the sliced mushrooms to the pan and sauté for a few minutes. Add salt and pepper.

Add the spinach and sauté for another minute or two. Remove from the pan.

To assemble, smear some aioli onto bread. Add some mushrooms and

spinach, add a chicken cutlet, and top with alfalfa sprouts.

Smear some more aioli onto another bread and cover the sandwich. Slice in half and enjoy.