Grilled Chicken and Tapenade Sandwiches

Ingredients

• 1 teaspoon chopped fresh oregano
• 1 tablespoon chopped fresh basil
• 2 tablespoons balsamic vinegar
• 1 tablespoon chopped fresh basil
• 4 (2-ounce) ciabatta sandwich rolls, halved
• 2 tablespoons finely chopped pitted kalamata olives
• 5 teaspoons extravirgin olive oil, divided
• + 21 more ingredients
• • ½ teaspoon kosher salt, divided
  • 1 ½ cups diced seeded tomato
  • 5 teaspoons extravirgin olive oil, divided
  • Cooking spray
  • 1 teaspoon chopped fresh oregano
  • Cooking spray
  • ¼ cup (1 ounce) crumbled feta cheese
  • ½ teaspoon minced garlic
  • 2 tablespoons finely chopped pitted kalamata olives
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 ½ cups diced seeded tomato
  • ½ teaspoon minced garlic
  • 1 tablespoon chopped fresh flat-leaf parsley
  • ½ teaspoon freshly ground black pepper
  • 1 pound skinless, boneless chicken breast
  • 1 pound skinless, boneless chicken breast
  • ½ teaspoon kosher salt, divided
  • ¼ cup (1 ounce) crumbled feta cheese
  • ½ teaspoon freshly ground black pepper
  • 4 (2-ounce) ciabatta sandwich rolls, halved
  • 2 tablespoons balsamic vinegar

Combine first 7 ingredients in a small bowl. Add 2 teaspoons oil; toss gently to combine. Let stand 15 minutes. Prepare grill. Brush chicken evenly with remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 6 min...

View full recipe at My Recipes