And spring means eating light, quick meals you can enjoy outside, whether on the patio or at a picnic. Combine sage and rosemary and sprinkle on both sides of chicken. Season with freshly ground salt and pepper. Grill chicken breasts over charcoal grill in stovetop grill pan, or under broiler until firm to the touch. Transfer to plate and let cool approximately 10 minutes.
Slice rolls in half.
Sprinkle bottom of each roll with vinaigrette. Divide arugula among the four rolls. Layer 2 slices of proscuitto and 2 slices of provolone on each roll. Drizzle more vinaigrette over chicken. Place top of roll on and press down gently so sandwich stays together.