Tender portobello mushrooms help keep the chicken juicy in this crispy grilled sandwich.
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon Italian Seasoning Mix
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 1 garlic clove, pressed
- 2 large portobello mushroom caps
- 2 slices (1/2 inch thick) large white onion
- 1 cup (4 ounces) grated Provolone cheese
- 2 plum tomatoes, sliced
- 8 slices (3/4 inch thick) Italian bread such as Vienna
- 1 cup shredded roasted chicken
Heat Grill Pan over medium heat 5 minutes. Place mushrooms and onion onto grid of pan; place Grill Press on top. Cook 4-6 minutes, turning once. Remove to Large Grooved Cutting Board. Thinly slice mushrooms on the bias using Santoku Knife. Cut onion slices in half; set aside.
Grate cheese using Rotary Grater. Slice tomatoes using Ultimate Mandoline using v-shaped blade. To assemble sandwiches, generously spray one side of each bread slice with oil using Kitchen Spritzer. Arrange four bread slices oil side down on cutting board; top with half of the cheese. Arrange chicken, mushrooms, onion and tomatoes over cheese. Top with remaining cheese and remaining bread slices, oil side up.
- 4 servings
Nutrients per serving:
Calories 590, Total Fat 20 g, Saturated Fat 6 g, Cholesterol 45 mg, Carbohydrate 73 g, Protein 29 g, Sodium 1340 mg, Fiber 5 g
Italian seasoning can be substituted for the Italian Seasoning Mix, if desired.
To make mini paninis, substitute half of a 16-ounce French baguette, cut into sixteen 1/2-inch-thick slices, for the Italian bread. Substitute six baby portobello mushroom caps for the large portobello mushrooms. Proceed as recipe directs; cut paninis in half with Bread Knife.