Grilled Chicken Sandwiches

4 medium skinless, boneless chicken breast halves
1 recipe Marinade (recipe below)
2 medium onions (cut into 1/2 –inch thick slices (about 4 cups)
2 medium red peppers, cut into bit-sized strips (about 2 cups)
2 Tbsp olive oil
3 cloves garlic, minced
2 Tbsp balsamic vinegar
3 Tbsp butter, softened
4 sandwich rolls, split (ciabatta)
4 thin slices provolone cheese

Marinade: (combine the following)
3 Tbsp lemon juice
3 Tbsp olive oil
1 Tbsp greek or italian seasoning (dried)
½ tsp salt
¼ tsp black pepper

1. Between two pieces of plastic, wrap, pound chicken to ½ inch thickness. Place in Ziploc bag. Add marinade; seal bag. Refrigerate 1-2 hours.
2. Drain chicken; discard marinade. In a large skillet cook onions and sweet peppers, covered, in hot oil over medium-low heat 13-15 minutes or until tender; stir occasionally. Uncover; add 2 cloves garlic; cook and stir over medium-high heat 3-5 minutes more or until onions are golden. Stir in vinegar and ¼ tsp each salt and black pepper. Cook until vinegar evaporates. Remove from heat; set aside.
3. Grill chicken on rack of uncovered grill directly over medium coals for 8-11 minutes or until no longer pink; turn once. Combine butter and 1 clove garlic. Spread on cut sides of rolls. Grill rolls, cut sides down, 1-2 minutes until golden. Place cheese on bottom halves of rolls. Top with chicken and vegetables. Add tops.

Makes 4 sandwiches