Directions

1. Place one of the chicken breasts between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until it is about 1/2-inch thick. Repeat with remaining chicken. Place chicken in a large resealable plastic bag set in a shallow dish.
2. For marinade: In a small bowl, combine vinaigrette salad dressing, bay leaves, oregano and pepper. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. Drain chicken, reserving marinade, if any; discard bay leaf.
3. For a charcoal grill: Grill chicken on the greased rack of an uncovered grill directly over medium coals for 6 to 7 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling and brushing with the reserved marinade (discard remaining marinade). (For a gas grill: Preheat grill. Reduce heat to medium. Place chicken on greased grill rack over heat. Cover and grill as above.) Remove chicken to a cutting board; cut each piece into thick slices.
4. Horizontally split rolls. Hollow out inside of roll halves, leaving 3/4-inch-thick shells. Fill bottom halves with Olive Relish, place grilled chicken breast pieces atop, sprinkle with feta cheese and add roll tops. Makes 4 servings.