pieces French sourdough bread, about 6 inches each, sliced lengthwise
2
tabelspoons olive oil
4
slices swiss cheese
4
slices provolene cheese
2
cups Olive Spread (recipe follows)
Olive Spread:
1/2
cup roasted red peppers
1 1/2
cups bottled pickled vegetables, drained
1/4
cup pitted Calamata olives, drained
1/2
cup pimento stuffed green oilves, drained
1
jar (1/2 cup) articoke hearts, drained
2
tablespoons capers
2
tabelspoons parsley
1
clove garlic
1
teaspoon Italian seasoning
1/4
teaspoon black pepper
1
tablespoon olive oil
In food processor, place Olive Spread ingredients: roasted red peppers, pickled vegetables, Calamata olives, green olives, artichoke hearts, capers, parsley, garlic, Italian seasoning, black pepper and olive oil. Chop by pulsing until consistency of cole slaw. Marinate for at least 30 minutes at room temperature.
Prepare gas or charcoal grill, or preheat broiler. Place chicken breast halves between 2 pieces of wax paper; pound gently to 1/4 inch thickness. Brush each side of chicken with vegetable oil; season with salt and pepper. Grill or broil for 2 to 3 minutes per side, or until thermometer inserted in thickest part of breast registers 170° F.
Assemble sandwich by opening bread and drizzling each half with olive oil. Spread 1/2 cup Olive Spread on bottom of each sandwich; top with grilled chicken and 1 slice of Swiss and 1 slice provolone cheese.
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