Ingredients
3ozolives,pitted, mixed
1clovegarlic
2tspfresh oregano
¼cupextra-virgin olive oil
2tbspextra-virgin olive oil
freshly ground pepper
2largetomatoes
1Vidalia onion
4crusty rolls
salt
1¾lbsthin chicken cutlets
Preparation
Light a grill. In a mini food processor, pulse the pitted olives with the crushed garlic and oregano until chopped. Add the 1/4 cup plus 2 tablespoons of olive oil and pulse until finely chopped. Season with pepper.
Brush the tomatoes, onion, and cut sides of the rolls with olive oil. Grill the tomatoes and onion over high heat until they are softened and lightly charred, about 2 minutes for the tomatoes and 6 minutes for the onion.
Transfer to a plate and season with salt and pepper. Grill the bread until lightly toasted.
Season the chicken cutlets with salt and pepper and grill them over high heat, turning occasionally, until they are lightly browned in spots and cooked through.
Cut the chicken cutlets to fit the toasted rolls and top with the sliced tomatoes, sliced onion, and olive relish. Close the sandwiches, cut them in half, and serve right away.
