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
Preparation
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.
