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.