Preheat oven to 425F.
Arrange tomatoes on a cooling rack set over baking sheet and roast 20 minutes.
Combine balsamic, EVOO, garlic, rosemary, oregano and red pepper flakes in large plastic food storage bag or shallow dish. Set chicken into marinade and let stand 20 minutes.
Heat grill pan or griddle to medium-high. Shake excess marinade off chicken and place on grill. Season with grill seasoning blend. Grill chicken 5-6 minutes on each side.
Combine arugula and basil, and pile onto roll bottoms. Top greens with a piece of chicken, 2 pieces of cheese and a couple of oven-roasted tomatoes.