Grilled Chicken and Tapenade Sandwiches

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

  1. Combine first 7 ingredients in a small bowl. Add 2 teaspoons oil; toss gently to combine. Let stand 15 minutes.
  2. Prepare grill.
  3. 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 minutes on each side or until chicken is done. Remove from grill. Let stand 5 minutes before slicing thinly.
  4. 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. Serve immediately.
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