CHICKEN AND GRILLED VEGETABLE STACKED SANDWICHES

Chicken and Grilled Vegetable Stacked Sandwiches image

Dinner ready in 25 minutes! Enjoy these chicken and grilled veggie sandwiches flavored with garlic-lemon mayonnaise.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 13

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
1/2 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

Steps:

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

Nutrition Facts : Calories 430, Carbohydrate 38 g, Cholesterol 25 mg, Fat 4, Fiber 2 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 1180 mg, Sugar 7 g, TransFat 0 g