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Prep 25min
Total25min
Servings4
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Ingredients
Garlic-Lemon Mayonnaise
1/4
cup mayonnaise or salad dressing
1
clove garlic, finely chopped
1
tablespoon fresh lemon juice
Sandwiches
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
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Steps
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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Fresh lemon juice makes all the difference in the Garlic-Lemon Mayonnaise. Choose heavy lemons; they will contain the most juice. Bring lemons to room temperature before juicing. It’s easier to get juice from a warm lemon than a cold one.
Personalize this sandwich by grilling your favorite summertime veggies. Try yellow summer squash, bell peppers, onions or eggplant.
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