Recipe courtesy of Judy's Kitchen ( 
Rating:  8 out of 10
1 small boneless skinless chicken breast 
2 Tbsp. olive oil, divided
1-1/2 tsp. sea salt, divided
1/2 tsp. black pepper, divided
1 –2  (1/2”) sweet onion slices 
1/2 sweet green or red pepper cut into 2” strips
2 slices  from a large tomato, 1/4" - 1/2” thick
4 pieces of lettuce
pesto mayonnaise
2 Kaiser rolls (or other roll of choice)

Heat grill to medium-hot (about 400-425F).  Clean and season grill grates.  Pound the fat side of the chicken to make it a more uniform size (this will help it cook more evenly).  Rub chicken with 1 Tbsp. oil, 3/4 tsp. salt and 1/4 tsp. pepper.  Rub onion and pepper slices with 1 Tbsp. oil, 3/4 tsp. salt and 1/4 tsp. pepper.  Place chicken and veggies on grill.  Close lid.  Cook about 5 minutes; open lid; turn veggies and chicken over.  Close lid.  Cook additional 5 minutes, or till chicken is cooked through (165F) and veggies are tender.  (Veggies will probably be done before the chicken, and can be removed to a bowl, covered, to keep warm.)  About 1 minute before chicken is done,  toast roll on coolest part of grill. 

Slice chicken on diagonal (like a London Broil); place slices on roll bottoms.  Top cheese (if using) then with peppers and onions, then tomato and lettuce.  Spread tops of rolls with pesto mayonnaise.