Grilled Chicken and Tapenade Sandwiches

Ingredients

• 2 tablespoons balsamic vinegar 
• 0.5 teaspoon pepper black freshly ground
• 5 teaspoons olive oil extravirgin divided
• 1 ounce feta cheese crumbled
• 1 tablespoon basil fresh chopped
• 1 tablespoon flat-leaf parsley fresh chopped
• 0.5 teaspoon garlic minced
• 2 tablespoons kalamata olives pitted finely chopped
• 0.5 teaspoon kosher salt divided
• 1 teaspoon oregano fresh chopped
• 8 ounce ciabatta sandwich rolls halved
• 1 pound chicken breast boneless skinless
• 1.5 cups tomatoes diced seeded

Equipment

• bowl
• grill

Directions

1. Combine first 7 ingredients in a small bowl.
2. Add 2 teaspoons oil; toss gently to combine.
3. Let stand 15 minutes.
4. Prepare grill.
5. Brush chicken evenly with remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt and pepper.
6. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done.
7. Remove from grill.
8. Let stand 5 minutes before slicing thinly.
9. Add cheese and remaining 1/4 teaspoon salt to tomato mixture; stir gently to combine. Arrange sliced chicken evenly on bottom halves of rolls. Top each serving with one-fourth of tomato mixture, and cover with top halves of rolls.
10. Serve immediately.