Pre-heat oven to 350 degrees.
Season chicken breasts on both sides with sea salt and fresh pepper. With 1 oz of canola oil, sear in a grill skillet or sauté pan. Use medium high heat and sear to a golden brown on each side.
Place chicken on roasting pan and finish in oven preheated to 350 degrees for about 10 minutes or until check reaches an internal temperature of 170 degrees. Remove from oven and chill in refrigerator.
Make pickles. Cut cucumber cut into 1/4
Dice celery and red bell pepper to 1/4
Remove chilled chicken and chop into fine pieces. Place into mixing bowl with cut vegetables.
Add mayonnaise to bowl with parsley and salt and pepper to season. Mix well. Then lightly mix in the Aunty Liliko'i Passion Fruit Mustard. Don't over mix. Ideally, you'll see swirls of mustard in the finished mix.
Place butter in sauté pan and toast to golden brown. Place on serving plate.
On oven safe platter, place bottoms of mini sub buns, then chicken salad mix. Sprinkle shredded cheddar cheese on top and broil for 30 to 40 seconds or until cheese is melted.
Transfer to serving plate. Place pickles on top. Then add top buns and skewer.