Grilled chicken sandwich, sundried tomatoes, blue cheese

Serves 4-6

4 boneless skinless chicken breas, halved, well trimmed
1 tablespoons balsamic vinegar or red wine vinegar
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons minced fresh rosemary
1 red onions, cut into 1/2-inch-thick slices
4 large wheat bread rolls (about 4 inches long), cut in half, lightly toasted
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 bunches spinach
4 ounces blue cheese( my favorite is Point Reyes from California)
2 tbs. dijon mustard
pepper

Place chicken in medium bowl. Add vinegar, olive oil, garlic and rosemary. Cover and refrigerate overnight.

Prepare barbecue (medium-high heat). Season chicken with salt and pepper. Grill chicken and onions until chicken is just cooked through and onions are golden brown, turning occasionally, about 10 minutes. Grill cut sides of rolls until golden brown. Spread bottom halves of rolls with mustard then sun-dried tomatoes. Top with chicken breast and some grilled onions and spinach top halves of rolls with 1 tablespoon blue cheese atop sandwiches. Serve.