Open-Faced Mediterranean Grilled Chicken Sandwiches

• 4 (4-ounce) skinless, boneless chicken breast halves
• 1/2 cup plus 1 tablespoon sun-dried tomato dressing (such as Kraft), divided
• Olive oil-flavored cooking spray
• 4 slices reduced-fat provolone cheese (such as Sargento Light Deli Style)
• 4 (1 1/2-ounce) slices Italian or French bread
• 1 1/2 cups shredded romaine lettuce
• 2 plum tomatoes, thinly sliced
• 2 teaspoons chopped fresh basil
• 1/4 teaspoon freshly ground black pepper

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Combine chicken breast halves and 1/2 cup dressing in a heavy-duty zip-top plastic bag; seal bag securely, and marinate in refrigerator at least 8 hours.
2. Prepare grill.
3. Remove chicken from marinade, discarding marinade. Place chicken on grill rack coated with cooking spray; grill, covered, 4 minutes on each side or until done. Top with cheese, and grill 1 minute or until cheese melts. Coat bread with cooking spray; grill, covered, 1 minute on each side or until toasted.
4. Toss lettuce with 1 tablespoon dressing. Top bread slices evenly with lettuce and tomato. Place a chicken breast over each. Sprinkle with basil and pepper. Serve immediately.
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skinless, tomato dressing, olive oil, provolone cheese, italian, shredded romaine lettuce, tomatoes, fresh basil, freshly ground black pepper

Taken from www.myrecipes.com/recipe/open-faced-mediterranean-grilled-chicken-sandwiches (may not work)