4 (4-ounce) boneless, skinless chicken breast halves, fat trimmed
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh rosemary
2 teaspoons minced garlic (2 medium cloves)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 slices Cabot Sharp Cheddar
4 ounces sliced Black Forest or other flavorful ham
4 buns, split
Romaine leaves

1. Place chicken between 2 large sheets plastic wrap; pound with mallet or heavy pan to flatten to even 1/2-inch thickness.

2. In medium bowl, whisk together oil, lemon juice, rosemary, garlic, salt and pepper; add chicken, turning to coat. Cover and refrigerate for about 1 hour.

3. Prepare hot fire in charcoal grill or preheat gas grill to high. Remove chicken from marinade, shaking off excess. Grill until browned on outside and cooked thorough to center, 2 to 3 minutes per side. Toward end of cooking time, top each breast with slice of ham and cheese; cover with grill lid or foil until cheese is melted, about 2 minutes longer.

4. Serve on buns with bed of romaine leaves (toast buns on grill if desired).

Nutrition Analysis
Calories 420, Total Fat 18g, Saturated Fat 5g, Sodium 849mg, Carbohydrates 24g, Dietary Fiber 4g, Protein 41g, Calcium 220mg