In blender or food processor, add sage leaves, nuts, parsley and garlic and process until finely chopped.

With machine running, add ¾ cup oil and blend until a thick paste forms. Mix in cheese and transfer to small bowl; season with salt and pepper.

Pound each chicken breast between sheets of waxed paper until about ½-inch thick.

Brush with oil and sprinkle with salt and pepper. Let sit for 30 minutes.

Preheat grill to medium heat. Grill chicken until cooked through.

Transfer chicken to platter and grill rolls until just beginning to brown.

Arrange bottom halves of rolls on work surface. Spread each with a bit of mayonnaise.

Top each with overlapping layer of apples and a chicken breast.

Drizzle each chicken breast with pesto.

Spread pesto on cut side of roll tops and place on top of chicken. Serve.