Preheat oven to 425°F. Spread sesame seeds and almonds on a rimmed baking sheet. Bake for about 5 minutes or until toasted. Set aside to cool.
In a large bowl, combine shredded chicken, shredded cabbage, grated carrots, pineapple chunks, green onion.
Prepare dressing: whisk together yogurt, vinegar, honey, pineapple juice, soy sauce, olive oil, salt and pepper until well blended.
Pour the dressing over the cabbage and chicken mixture; toss to coat. Add more yogurt or mayonnaise, as needed, to achieve proper consistency.
Mix in toasted almonds and sesame seeds.
Top the chicken salad mixture onto Martin’s Big Marty’s Rolls. Cut sandwiches into quarters, placing a toothpick into each to hold it together. Serve.