Recipes from Pilgrim's Kitchen

• 4 chicken breast halves, boneless and skinless
• 2 TBLS vegetable oil
• 1 tsp salt
• ½ tsp black pepper
• 4) pieces French sourdough bread, about 6 inches each, sliced lengthwise
• 2 TBLS olive oil
• 4 slices Swiss cheese
• 4 slices provolone cheese
• ½ cup roasted red peppers
• ¼ cup pitted Calamata olives, drained
• ½ cup pimento stuffed green olives, drained
• 1 jar (1/2 cup) artichoke hearts, drained
• 2 TBLS capers
• 2 TBLS parsley
• 1 tsp Italian seasoning
• ¼ tsp black pepper
• 1 TBLS olive oil
• 1 clove garlic

Prepare gas or charcoal grill, or preheat broiler. Place chicken breast halves between two pieces of wax paper; pound gently to ¼ inch thickness. Brush each side of chicken with vegetable oil; season with salt and pepper. Grill or broil for 2 to 3 minutes per side, until cooked throughout.

Assemble sandwich by opening bread and drizzling each half with olive oil. Spread ½ cup Olive Spread on bottom of each sandwich; top with grilled chicken and one slice of Swiss and one slice provolone cheese.

Serves 4