Coleman  NASCAR Team Challenge Winner!

4 packages of Perdue chicken tenders
Marinate in fat free zesty Italian dressing (1 large bottle)
2 bags of hot and crusty Pepperidge Farms hard rolls. 
Cut the center out of each hard roll but don't go through the bottom. Make a boat out the rolls. 
3 cups of celery chopped finely
1 medium onion chopped finely (I use a food processor)
4 tablespoons of Duke's mayonnaise
Salt and pepper to taste
Mix celery, onion and mayo together
Grill the chicken and then add to mixture - cut up chicken into fine pieces before adding to mixture and pepper to taste.
Fill each roll and top with provolone cheese.
Place rolls in a lightly buttered pan and place back on the grill. 
Melt cheese and brown the rolls. 
Serve hot. 
Serve with the grilled tomatoes and a glass of wine. 
Makes 18 rolls