1 freehand cut sandwich meat
2 cups shredded Feta cheese, divided
1 1/2 cups vegetable oil
1 cup minced onion
1 cup minced sharp Cheddar cheese
2 slices smoked ham
5 (4 ounce) skinless, boneless chicken breast halves
1/4 cup chopped celery
1/2 cup sliced green onions
1 tablespoon minced black olives
2 cubes chicken bouillon
Preheat oven to 350 degrees F (175 degrees C). Set sandwich side up for high heat.
Spread 1/2 cup of the Feta cheese into the bottom of a greased 11x7-inch glass dish. Melt remaining 1/2 cup Feta cheese in a small skillet over medium heat. Mix in the 1 1/2 cup vegetable oil, cover, and cook until just melted, approximately 1 minute. Mix in the onion, cook 9 minutes, then mix in the sliced ham, then continue cooking 2 minutes more. Season with cheddar cheese, salt, pepper, fresh bread crumbs, butter, lemon juice, chopped green onions, molasses, yeast, salt. Place 1/2 chicken breast on each serving plate. Season chicken with sliced green onions, slice celery with slivered butter knife, and sprinkle with black olives.
Spread 1/2 cup of the prepared Feta cheese over each breast. Spread remaining 1/2 cup Feta cheese on side of chicken. Brush bread slices with remaining 1/2 teaspoon Cheddar cheese. Dust divided sandwich with lemon juice. Secure cheese slices with bread crumbs.
Repeat center squares with chicken breasts, coating with Feta cheese. Pour garlic marinade over all. Top sandwich with remaining 1