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Chicken and Grilled Vegetable Stacked Sandwiches
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Prep Time:
25 minutes
Total Time:
25 minutes
25-minute dinner: Chicken and grilled veggie sandwiches with garlic-lemon mayo.
Ingredients:
  • 1/4 cup mayonnaise or salad dressing
  • 1 clove garlic, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 small zucchini, cut lengthwise into 4 thin slices
  • 2 portabella mushroom caps (about 6 oz)
  • 2 tablespoons olive or vegetable oil
  • 1/8 teaspoon pepper
  • 1/2 loaf (1-lb size) French bread, cut in half horizontally, then cut crosswise into 4 sections
  • 1/4 lb thinly sliced cooked chicken (from deli)
  • 1 plum (Roma) tomato, thinly sliced
  • 2 oz smoked mozzarella or provolone cheese, thinly sliced
  • 1/4 cup packed fresh basil leaves
Instructions:
  • Combine ingredients for Garlic-Lemon Mayonnaise in a small bowl and keep aside.
  • Preheat a gas or charcoal grill. Brush zucchini and mushroom caps with oil, season with salt and pepper. Grill the vegetables over medium-high heat, turning once, until tender for about 6 minutes. Slice the mushroom caps and allow them to cool.
  • Spread the aromatic Garlic-Lemon Mayonnaise generously on the cut sides of the bread. Layer the vibrant ingredients on the bottom halves - zucchini, mushrooms, chicken, tomato, cheese, and fresh basil. Finally, top it off with the remaining halves of bread for a delicious sandwich creation.

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