1 Tbsp Basil Oil or olive oil
1 Tbsp red wine vinegar
1/2 tsp Italian Seasoning Mix
1/2 tsp salt
1 clove garlic, pressed
1/4 tsp coarsely ground black pepper
2 large portobello mushroom caps, about 4 inches in diameter
2, 1/2-in thick slices large white onion, about 4 inches in diameter
8, 3/4-in thick slices Italian bread, such as Vienna
1 cup Provolone cheese, grated (4 oz)
1 cup roasted chicken, shredded
2 plum tomatoes, sliced
In Prep Bowl, combine oil, vinegar, seasoning mix, salt, garlic and black pepper; whisk until well blended. Brush both sides of mushroom caps and onion slices with vinaigrette.
Heat Grill Pan over medium-high heat 5 minutes. Place mushrooms and onion onto grid of pan; place Grill Press on top. Grill 4-6 minutes, turning once. Thinly slice mushrooms on the bias. Cut onion slices in half; set mushrooms and onion aside.
To assemble sandwiches, generously spray one side of each bread slice with vegetable oil. Arrange four bread slices oil side down; 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.
Wipe Grill Pan with paper towel, if necessary. Heat pan over medium-low heat 5 minutes. Place sandwiches on grid of pan and place Grill Press over sandwiches. Grill 2-3 minutes on each side or until grill marks appear. Serve warm.
Pampered Chef, Season’s Best-Fall/Winter 2006
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