Ingredients Jump to Instructions ↓

  1. 1/4 cup mayonnaise or salad dressing

  2. 1 clove garlic, finely chopped

  3. 1 tablespoon fresh lemon juice

  4. 1 small zucchini, cut lengthwise into 4 thin slices

  5. 2 portabella mushroom caps (about 6 oz)

  6. 2 tablespoons olive or vegetable oil

  7. 1/2 teaspoon salt

  8. 1/8 teaspoon pepper

  9. 1/2 loaf (1-lb size) French bread, cut in half horizontally, then cut crosswise into 4 sections

  10. 1/4 lb thinly sliced cooked chicken (from deli)

  11. 1 plum (Roma) tomato, thinly sliced

  12. 2 oz smoked mozzarella or provolone cheese, thinly sliced

  13. 1/4 cup packed fresh basil leaves

Instructions Jump to Ingredients ↑

  1. In small bowl, mix Garlic-Lemon Mayonnaise ingredients; set aside.

  2. Heat gas or charcoal grill. Brush zucchini and mushroom caps with oil; sprinkle both sides with salt and pepper. Place vegetables on grill over medium-high heat. Cover grill; cook 6 minutes, turning once, until just tender. Slice mushroom caps; cool.

  3. Spread Garlic-Lemon Mayonnaise on cut sides of bread. On bottom halves of bread, layer zucchini, mushrooms, chicken, tomato, cheese and basil. Cover with top halves of bread.


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