2medium red bell peppersgrilled, peeled, seeded, and diced
2medium yellow bell peppersgrilled, peeled, seeded, and diced
2serrano chilesgrilled and finely diced
2medium red onionscut into ½ inch thick slices, grilled, and coarsely chopped
4clovesgarlicfinely chopped
3/4cgreen olivespitted and coarsely chopped
1large stalk celeryfinely diced
3Tbspcapersdrained
1/3cred wine vinegar
4Tbspextra-virgin olive oil
4Tbspchopped fresh flat-leaf parsley leaves
1 1/2Tbspfinely chopped fresh oregano leaves
Kosher salt and freshly ground black pepper
Sandwiches
6 - 8 soft hero rolls, one per person (See Note)
12 -16thick slices provolone cheese, 2 per sandwich
6LargeBoneless Chicken Breasts, skin on or off, grilled and sliced 1/2 inch thick
Instructions
For the Spicy Olive Relish:
Heat your grill to high (450F) and prepare to cook over direct heat.
Cut the bell peppers and serrano chile in half lengthwise. Remove stems and seeds. Place peppers on cutting board and flatten with your hand. Just so they can lay fairly flat on the grill. Cut the onion into ½ inch thick slices to make rings. Brush the bell pepper, chile, and onion slices with 2 Tbsp of olive oil and sprinkle with salt and pepper.
Place a grill pan or basket over direct heat (see note), grill onion slices 3-4 minutes a side until slightly charred and cooked through. Set aside. Grill the peppers skin side down until skin is charred 7 – 9 minutes. Remove and place in a bowl. Cover with plastic wrap and set aside for 10 minutes. Then peel. Discard skin and dice peppers.
Combine diced peppers, diced chile, coarsely chopped grilled onion, garlic, olives, celery, capers, vinegar, 2Tbsp oil, parsley, and oregano in a bowl. Season with salt and pepper and stir to combine. Let sit at room temperature for 1 hour before serving.
Better yet, make one day ahead, cover and refrigerate overnight. The next day, let come to room temperature before using.
For the Sandwiches:
Heat the grill to high.
Place chicken breast between 2 sheets of plastic wrap. Using a meat mallet, rolling pin or skillet, pound the chicken lightly to an even thickness. About ½ inch.
Brush both sides of the chicken with olive oil and season with salt and pepper.
If the chicken breast still has skin, cook on grill skin side down 4-5 minutes until golden. Flip over and cook another 3-4 minutes or to 155F internal temperature. ( It will finish cooking another 10 degrees or so after removed from the grill.) Remove from grill and tent with foil to keep warm.
While chicken is resting, slice the rolls horizontally almost all the way through leaving an inch connected. Place 1 slice of provolone on each bottom half and top with some olive relish.
Discard chicken skin if you prefer. Cut the chicken in ½ inch strips. Place sliced chicken on top of the relish, then top the chicken with more relish, and another piece of cheese. Tightly close the sandwiches and wrap each sandwich in aluminum foil.
Place 4 sandwiches, foil fold side down, on the grill close together. Place a cast iron skillet or bricks on top of the sandwiches. Grill for 2 minutes, remove the skillet or bricks and turn over. Replace the skillet or bricks and continue to grill for 2 – 3 more minutes or until the bread is quite crisp and the cheese oozes. Repeat with remaining sandwiches.
Place foil-wrapped sandwiches on a platter and serve family style.
Notes
Notes - Recommendation: Make the Spicy Olive Relish a day in advance and place in a covered container overnight for the flavors to meld.Use a roll that is crustier than a hamburger bun. The relish will soak into the bread and make it soggy if you use an overly soft bun. Careful when you slice them to leave an edge intact.If you do not have a grill pan, use aluminum foil so the onion does not drop through the grate.