Chicken and Grilled Vegetable Stacked Sandwiches

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

1/2 teaspoon salt

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