6boneless skinless chicken breast halvesabout 5 ounces each
6focaccia or ciabatta rollshalved
18 - ounce jar roasted red peppers (or roast your own - about 2 large peppers)
6 - 12large basil leaves
Prepare the marinade: In a bowl, whisk all ingredients together. Place the chicken in a large zip-top bag, pound lightly with a meat mallet (not the pointy side, the smooth side) until fairly uniform in thickness (this will ensure even cooking); pour in marinade; seal and refrigerate for at least 6 hours or overnight; turning occasionally.
Prepare the tapenade: Combine all the ingredients in a food processor, process using on/off pulses until fairly smooth but still with some texture. Set aside. *Note, the tapenade can be made the day before, cover and refrigerate. Bring to room temperature before using.
Prepare the Sandwich: Remove the chicken from the marinade, discarding the marinade. Grill on a gas or charcoal grill for about 5 minutes per side or until juices in the thickest part run clear. When the chicken is almost cooked, make 6 piles with the prosciutto; place on the grill, grill until it just starts to crisp. Place prosciutto and provolone cheese on chicken breasts. Remove from heat. Brush olive oil on each bun half, place on grill, grill until just starting to brown. Remove. On each bun, place one chicken breast with prosciutto and provolone; top with red pepper and basil leaves. Spread tapenade on top bun and place on top. Pass additional tapenade if desired. If serving cold, wrap in plastic wrap and refrigerate. Bring to room temperature before serving.