Chicken and Salsa Verde Panini

• 7 each green olives coarsely chopped
• 1 small garlic cloves peeled, coarsely chopped
• 2 tablespoons capers drained
• 1 each lemon zest grated
• 3 tablespoons olive oil
• 4 tablespoons lemon juice
• 1 pinch salt
• 1 x black pepper freshly ground, to taste
• 2 each chicken breast halves, boneless, skinless roasted, thinly sliced
• 4 each sandwich rolls round or oblong, split in halves

1. On a chopping board, combine the green olives, garlic, capers.
2. Chop finely.
3. (Or combine and chop in a food processor.)
4. Transfer to a bowl.
5. In a small jar combine the olive oil and lemon juice; shake until combined and pour over the olive mixture.
6. Stir in the salt and pepper.
7. (If not using right away, cover and refrigerate.)
8. Spread bottom halves of rolls with the salsa verde, leaving some of the juices in the bowl.
9. Top with the slices of chicken breast.
10. Brush the remaining juices over the inside of the top halves of the rolls; place on top of bottom halves and press down lightly.
11. Cut into halves and serve.

green olives, garlic, capers, lemon zest, olive oil, lemon juice, salt, black pepper, chicken breast halves, sandwich rolls

Taken from recipeland.com/recipe/v/chicken-salsa-verde-panini-29389 (may not work)