Combine first 7 ingredients in a small bowl. Add 2 teaspoons oil; toss gently to combine. Let stand 15 minutes.
Brush chicken evenly with remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Remove from grill. Let stand 5 minutes before slicing thinly.
Add cheese and remaining 1/4 teaspoon salt to tomato mixture; stir gently to combine. Arrange sliced chicken evenly on bottom halves of rolls. Top each serving with one-fourth of tomato mixture, and cover with top halves of rolls. Serve immediately.
I hesitate to give this recipe only three stars, but it was in fact a "good, solid recipe." There was no wow factor for me, but I'll still probably make this again -- but in the summer when, in general, sandwiches for dinner seem to lend themselves best for warm evenings spent outside. Whether you eat this in October or July, it'll taste just the same. I enjoyed trying a new recipe.
Easy, healthy and very yummy! I agree w/someone else who said it tasted like a restaurant sandwich. I can't believe how easy it was too! I will say that I could not find Ciabatta rolls so I used sliced Ciabatta bread from the Publix bakery and it was great. My husband who doesn't care for tomotoes or olives even liked it because the blend of flavors and fresh herbs is so good. YUMMY!
We LOVED these sandwiches!! Easy to make & very tasty. Only change to recipe leftout 1/4 t salt added to tomato mixture & substitued 1/4 t black pepper. Didn't need extra salt w/ balsamic vinegar already in mixture. Did make some dill mayo for bread. 1/4 c ff mayo, 1T lemon juice, 1 T minced garlic & 1/2 t dill weed. Served with fresh fruit. Wonderful!
Tomatoes are very important. I made this today; purchased heirloom tomatoes but they were not good. I think it would be better to go with red peppers or another personal choice of substitution for the tomatoes unless they are in season and very flavorable. With fresh, great tasting tomatoes I think this would be a 5.
I served this to my weekly supper club, and it got rave reviews. Three people who didn't like olives at all still loved the dish. Chop the olives very finely, and they'll never know. I will definitely make again. It took no time at all to prepare. I served it with roasted potato wedges.
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