Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

7 Green olives, coarsely
Chopped
1 sm Garlic clove, peeled and
Coarsely chopped
2 tb Drained capers
Grated zest (yellow part of
Peel) of 1 lemon
3 tb Olive oil
4 tb Lemon juice
Pinch salt
Freshly ground black pepper
To taste
2 Skinless, boneless roasted
Chicken breast halves,
Thinly sliced
4 Round or oblong sandwich
Rolls, split in halves

1. On a chopping board, combine the green olives, garlic, capers and lemon
zest. Chop finely. (Or combine and chop in a food processor.) Transfer
to a bowl. In a small jar combine the olive oil and lemon juice; shake
until combined and pour over the olive mixture. Stir in the salt and
pepper. (If not using right away, cover and refrigerate.)

2. Spread bottom halves of rolls with the salsa verde, leaving some of the
juices in the bowl. Top with the slices of chicken breast. Brush the
remaining juices over the inside of the top halves of the rolls; place on
top of bottom halves and press down lightly. Cut into halves and serve.

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