GRILLED VEGETABLES AND CHICKEN SANDWICHES


1 1/2 lbs. boneless chicken breasts
4 Tbsp. olive oil (approximate)
4-6 semi-hard sandwich buns
1/2 tsp. minced garlic in water
1 medium sweet onion, thinly sliced 
1 red pepper, cut into large strips
1 yellow pepper, cut into large strips
1 Tbsp. chopped fresh rosemary, or 1 tsp. dried rosemary
1 Tbsp. capers
salt and freshly-ground pepper
2 tomatoes, thinly sliced


Preheat oven broiler or barbeque grill. 

Brush chicken breasts with about 1 tablespoon of the olive oil. Place over medium heat on the grill, or under broiler. Cook on each side until tender and no longer pink, about 10-12 minutes per side. Transfer to a warm platter and set aside.

While the chicken is grilling, heat 2 tablespoons of the olive oil over medium heat in a medium-size nonstick skillet. Add garlic, onions, peppers, and rosemary and sauté until tender. Stir in capers. Salt and pepper to taste. Set aside.

Cut rolls in half. Brush each half of the bun with about 1 tablespoon of the olive oil. When the chicken is taken off the grill or out of the broiler, grill or broil the buns until golden. Set aside and keep warm.


Cut grilled chicken breasts into thin slices. On the bottom half of each bun, place chicken slices, and top with the pepper mixture and tomato slices. Place the top of bun on each sandwich, and press down firmly so that the juices soak into the bun. Serve immediately.