Freeze chicken and sandwich rolls until ready to serve. Mix spices; store in a covered container such as an empty spice jar labeled ''Blackened Chicken Spices.''
To serve, thaw rolls and chicken. Coat each piece of chicken with about 1 tablespoon spice mix. The mixture is hot and spicy, so adjust for taste.
Using a pastry brush, baste each piece of chicken with melted, low-fat margarine. Grill chicken about 10 minutes, turning once and basting with margarine, until no longer pink in the middle. Or cook chicken in a large, nonstick skillet in hot oil over medium heat, turning once, about 10 minutes. Serve on sandwich rolls spread with a little margarine or light mayonnaise.
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves