Heat convection oven to 350 degrees F (conventional oven to 375 degrees F). Brush chicken slightly with oil. Mix 1/4 cup of the thyme, salt and pepper; sprinkle over chicken. Bake 20 to 30 minutes or until tender and golden. Let cool and slice thinly.

Cook onions in small amount of water until softened. Add remaining oil; saute until golden.

In blender container puree garlic with lemon juice. Stir into mayonnaise. Stir in olives, capers and remaining thyme.

To assemble each sandwich: toast 2 slices bread with 2 ounces chicken, 3 tablespoons onion and 1/4 cup greens. Top with second slice of bread and cut sandwich in half. If desired, garnish with whole, pitted olives and a sprig of thyme. Sandwich may be presented open face to be assembled at the table.

*3 lbs of sliced, pre-cooked chicken may be substituted.

Photo and Recipe Courtesy of The California Olive Industry.