In a bowl, mix the olive oil, garlic and rosemary together. Coat the chicken well with half of the rosemary oil. Season with salt and pepper, and set aside in the refrigerator for an hour.
Grill the chicken. Slice and set aside. Brush the zucchini with the rest of the rosemary oil and grill.
Slice the sandwich roll open. Spread the roll with rosemary mayonnaise. Top with the chicken, zucchini and cheese. Cover with the remaining roll and put in the oven or on the BBQ to completely melt the cheese.
In a bowl, mix all the ingredients together. Set aside in the refrigerator.
Try this recipe with: La Rose Blanche.
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