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. Data per sandwich: Calories…..422 Carbohydrates…..52g Monounsaturated fat…..9g Protein……22g Sodium……….783mg Polyunsaturated fat…..1g Fat……….15g Saturated fat……2g Cholesterol………..37mg Submitted By CHERYL <FEATHERS@ESKIMO.COM> On 20 AUG 1995 162641 -0500