Chicken and Salsa Verde Panini

7 Green olives, coarsely

Chopped 1 sm Garlic clove, peeled and

Coarsely chopped 2 tb Drained capers

Grated zest (yellow part of Peel) of 1 lemon 3 tb Olive oil

4 tb Lemon juice

Pinch salt Freshly ground black pepper To taste 2 Skinless, boneless roasted

Chicken breast halves, Thinly sliced 4 Round or oblong sandwich

Rolls, split in halves 1. On a chopping board, combine the green olives, garlic, capers and lemon

zest. Chop finely. (Or combine and chop in a food processor.) Transfer to a bowl. In a small jar combine the olive oil and lemon juice; shake until combined and pour over the olive mixture. Stir in the salt and pepper. (If not using right away, cover and refrigerate.) 2. Spread bottom halves of rolls with the salsa verde, leaving some of the

juices in the bowl. Top with the slices of chicken breast. Brush the remaining juices over the inside of the top halves of the rolls; place on top of bottom halves and press down lightly. Cut into halves and serve.