Recipe: Chicken & Olive Salad Sandwiches

Serves 6

2-ounce jar pimento-stuffed green olives

1 small clove garlic, minced

1 tablespoon drained capers

1/3 cup finely chopped celery

¼ cup finely chopped parsley

½ teaspoon dried oregano

¼ cup olive oil

Fresh ground black pepper

1 ½ cups skinned and shredded roasted chicken meat

6 French rolls

¼ cup bottled Italian or balsamic vinegar dressing

3 slices provolone cheese

1. Drain and coarsely chop green olives. Combine with garlic, capers, celery, parsley, oregano, olive oil and pepper. Combine with shredded chicken.

2. Split French rolls lengthwise. Scoop out a little of the bread from the top of each roll. Drizzle bottled dressing over the insides of the roll tops. Divide the salad between the bottom halves of the rolls. Top each with ½ slice cheese and replace the tops of the rolls. If not using right away, wrap in foil and refrigerate. Remove from refrigerator 30 minutes before serving.