Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7                    green olives -- coarsely
                        chopped
   1      small         garlic clove -- peeled and
                        coarsely chopped
   2      tablespoons   drained capers
                        grated zest -- (yellow part of
                        peel) of 1 lemon
   3      tablespoons   olive oil
   4      tablespoons   lemon juice
   1      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

Preparation:

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.