Rosemary Chicken Sandwich

4 skinless, boneless chicken breast halves - pounded to ¼ in thickness
ground black pepper
1 TBS olive oil
1 tsp minced garlic
2 TBS mayonnaise
2 tsp prepared Dijon-style mustard
1 tsp chopped fresh rosemary
4 garlic and rosemary focaccia rolls (or 8 slices of the bread)

Lightly sprinkle pepper on one side of each chicken cutlet after pounding. Heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. Lightly sprinkle pepper on the other side as well. Saute chicken until cooked through and juices run clear, about 12 to 15 minutes. Towards the end cut the rolls in half and stick under a light broiler for a minute or two to heat through. In a small bowl combine the mayonnaise, mustard and rosemary. Mix together and spread mixture on both sides of each roll (or on all slices). Place 1 chicken cutlet on each of these slices, then top each with another bread slice.