4 boneless, skinless chicken breasts
4 tablespoons olive oil
4 medium crusty sandwich rolls
1 clove garlic, peeled and cut in half
1 medium yellow onion, thinly sliced
1 red bell pepper, cored, seeded and cut into thick strips
1 yellow bell pepper, cored, seeded and cut into thick strips
1 tablespoon coarsely chopped fresh rosemary
1 teaspoon dried rosemary
1 tablespoon capers
8 Greek-style olives, pitted and chopped
Salt and freshly ground pepper
2 large ripe Florida tomatoes, thinly sliced
Brush chicken breasts with 1 tablespoon of the olive oil. Place over medium coals on the grill, or under broiler. Cook on each side until tender and no longer pink. Transfer to a warm platter and set aside.
Cut rolls in half lengthwise. Rub each side of the rolls with the cut side of the garlic then brush with 1 tablespoon of the olive oil. Grill or broil until golden. Set aside and keep warm.
In a medium-size sautÃ© pan, warm 2 tablespoons of the olive oil over medium heat. Add onions, bell peppers and rosemary and sautÃ© until tender. Stir in capers and olives. Salt and pepper to taste. Set aside.
Cut grilled chicken breasts into thin slices. On the bottom half of each roll, layer chicken slices, pepper mixture and tomato slices. Cover with the top half of each roll and press down firmly so that the juices will soak into the roll. Serve warm.