Grilled Chicken Sandwich with Sage Pesto

• 3/4 c fresh sage leaves, lightly packed
• 3/4 c pine nuts, toasted
• 1/4 c fresh Italian parsley leaves, lightly packed
• 1 clove garlic
• 3/4 c plus 3 TBS olive oil
• 6 TBS Parmesan cheese, grated
• 6 long French rolls, split
• 6 skinless boneless chicken breast halves
• Lettuce
• 1 c thin apple slices

Pulse sage leaves, pine nuts, parsley and garlic in processor until mixture is finely chopped.  With machine running, add 3/4 c olive oil and blend.  Place chicken between sheets of waxed paper, and pound each to 1/2-inch thickness.  Brush chicken with 3 TBS oil, sprinkle with salt and pepper and let stand 30 minutes.  Grill on medium heat grill until cooked through, about 5 minutes per side.  Spread cut side of bread with mayonnaise and lettuce leaf, top with apple slices and 1 chicken breast and drizzle with pesto.  Spread remaining pesto on cut side of bread tops.  Cut sandwiches in half and serve.