My Big Fat Greek Sandwich

Place one of the chicken breasts between two 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 resealable bag or covered dish and set aside.

For marinade: In a small bowl, combine vinaigrette, bay leaves, oregano and pepper. Pour marinade over chicken and turn meat to coat. Chill for 2 to 4 hours, turning occasionally. Drain chicken, reserving marinade; discard bay leaf.

Place chicken on the greased rack of a gas or charcoal grill directly over medium heat. Cover and grill for 6 to 7 minutes or until chicken is no longer pink (170°), turning once and brushing with some of the reserved marinade. Cut each chicken piece into thick slices.

To assemble sandwiches, layer ciabatta with Olive Relish, chicken and feta cheese.