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1
Make a vinaigretted by whisking the lemon juice, herbs, anchovy paste, and garlic in a medium bowl.
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2
Gradually whisk in the oil.
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3
Season with salt and pepper.
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4
Pour 1/4 cup vinaigrette into a 1 gallon zip-tight plastic bag.
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5
Stir the capers into the remaining vinaigretted and set aside.
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6
Add the chick,en to the bag, seal the bag, and refrigerate for 1 to 2 hours.
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7
preheat grill on high ( gas or outside grill).
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8
Lightly oil the grill.
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9
Removed the chicken from the marinade and shake off the excess.
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10
Grill over the hot side of the fire until the udnerside is seared with grill marks, about 2w minutes.
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11
Turn and grillt omark the other side, about 2 minutes.
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12
Transfer teh cicken to the outer perimeter of teh grill, being sure it is not directly over the coals (or place it above the turned-off burner).
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13
Cover the grill and cook until the breasts feel firm when pressed in the center, about 10 minutes.
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14
Transfer tot he chicken to a cutting board and let stand for 5 minutes.
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15
Slice the chicken on the diagonal into thick slices.
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16
For each sandwich, place one sliced chicken breast on the bottom h alf of a roll.
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17
Top the chicken with the tomato, hard boiled egg, and onion, and drizzle with the reserved vinaigrette.
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18
Finish each sandwich with lettuce leaf an the top of the roll.
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19
Press firmly and slice crosswise in half.
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20
Serve immediately or wrap each sandwich in aluminum foil and refrigerate for 2 to 4 hours.
