Saturday, October 17, 2009


1 Tbsp. Basil Oil or Olive Oil
1 Tbsp. Red Wine Vinegar
1/2 tsp. Italian Seasoning Mix
1/2 tsp. Salt
1/4 tsp. Pepper
1 Garlic Clove, pressed
2 Lg. Portobello Mushroom Caps
2 Slices (1/2 in thick) Large White Onion
1 Cup Provolone Cheese, grated
2 Plum tomatoes, sliced
8 Slices Italian Bread, Vienna
1 Cup Shredded Roasted Chicken

1. Mix oil, vinegar, seasoning, salt, pepper, and garlic in small bowl. Brush over mushroom caps. Heat grill with press and place mushrooms and onions onto grill, press with top, cook for 4-6 minutes (flip and cook for 3 minutes if using a skillet). Remove. Thinly slice mushrooms and cut onion slices in half.

2. To assemble sandwiches; generously spray one side of each bread slice with oil or butter. Place oiled side down on grill, top with half of cheese, then chicken, mushrooms, onion, tomato, then cheese again. Top with remaining slice; oil side up. Cook each side for 4-6 minutes.

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