pieces French sourdough bread, about 6 inches each, sliced lengthwise
tabelspoons olive oil
slices swiss cheese
slices provolene cheese
cups Olive Spread (recipe follows)
cup roasted red peppers
cups bottled pickled vegetables, drained
cup pitted Calamata olives, drained
cup pimento stuffed green oilves, drained
jar (1/2 cup) articoke hearts, drained
teaspoon Italian seasoning
teaspoon black pepper
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.