green olives, coarsely chopped
garlic clove, finely chopped
zest of 1 lemon
pepper, freshly ground
boneless, skinless chicken breasts
sandwich rolls, sliced in half
1Cook and slice the chicken breasts.
2On a chopping board, combine the green olives, garlic, capers and lemon zest.
3Chop finely or combine and chop in a food processor.
4Transfer to a bowl.
5In a small jar combine the olive oil and lemon juice; shake until combined and pour over the olive mixture.
6Stir in the salt and pepper.
7(If not using right away, cover and refrigerate.)
8Spread bottom halves of rolls with the salsa verde, leaving some of the juices in the bowl.
9Top with the slices of chicken breast.
10Brush the remaining juices over the inside of the top halves of the rolls; place on top of bottom halves and press down lightly.
11Cut into halves and serve.