Ingredients
- 1 cup Greek olives
- 1 cup Manzanilla olives
- 15 1/2 ounce vegetables
- 1 tablespoon parsley
- 1 tablespoon roasted-garlic puree
- 2 teaspoon capers
- 1/4 teaspoon oregano
- 1/2 cup olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon white pepper
- 1/8 teaspoon red pepper flakes
- 1 cup Greek olives
- 1 cup Manzanilla olives
- 15 1/2 ounce vegetables
- 1 tablespoon parsley
- 1 tablespoon roasted-garlic puree
- 2 teaspoon capers
- 1/4 teaspoon oregano
- 1/2 cup olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon white pepper
- 1/8 teaspoon red pepper flakes
- 8 ounce chicken breasts
- 1/2 tablespoon Cajun seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoon olive oil
- 2 teaspoon Garlic-Butter Spread
- 4 teaspoon deli-style
Preparation
Baking Directions:
Jimmy’s Olive SaladTo prepare the olive salad, combine all ingredients thoroughly.
Cover and refrigerate for at least 4 hours to allow the salad to marinate.
Store in a container with a tight-fitting lid.
Grilled ChickenSpread the cut side of each roll with the Garlic-Butter Spread.
Place on a heat-proof tray, such as a jelly roll pan, and set aside.
Season the chicken on both sides with the Cajun seasoning, salt, and pepper; then drizzle with the oil.
Heat a charcoal or gas grill.
Grill the chicken over high heat for 10 to 12 minutes, turning occasionally.
While the chicken is cooking, grill the buttered side of the rolls for 1 to 1 ½ minutes.
Flip the rolls over and grill the outside for 30 seconds.
Transfer the rolls to the tray.
To assemble, place a chicken breast on half of each roll, top with 1/3 cup of the olive salad and the second half of the roll.