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Grilled Italian Chicken Sandwich with Portobe

5 star rating
 

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Submitted by: garland.francis

 

What a great excuse to get out the grill. This fresh sandwich is packed with flavor from the garlic spread to the grilled portobello mushrooms with mozzarella cheese.
 

Ingredients

  • 6 chicken breasts boneless and skinless
  • Glaze:
  • 1 teaspoon basil, chopped
  • 1 teaspoon parsley chopped
  • 1 teaspoon lime juice
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste
  • Italian bread, enough to make 6 sandwiches
  • 6 large portobello mushroom caps
  • 6 slices whole milk mozzarella cheese
  • 3 medium size tomatoes thinly sliced
  • Mixture for bread:
  • 1 teaspoon garlic powder
  • 2 teaspoon dried rosemary
  • 1/2 cup extra virgin olive oil
  • 1/2 cup Kikkoman roasted garlic teriyaki marinade

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Method

Heat grill to medium-high. Wash and pat dry mushroom caps, combine with teriyaki sauce in a zip lock plastic bag, turning to coat. Seal and let stand 15 minutes. Meanwhile, in a small mixing bowl, whisk together basil, parsley, lime juice and olive oil. Salt and pepper both sides of chicken. Brush each chicken breast with glaze on each side. Wipe grill with a vegetable oil. Grill 8 to 10 minutes on each side or until done. Remove from grill. Drain mushroom caps, place on grill, covered with grill lid, over medium-high heat for 2 minutes on each side. Top with cheese and grill 2 minutes longer. Place the mixture for bread, olive oil, rosemary and garlic powder in a small mixing bowl. Whisk until well blended. Grill bread on each side until golden brown. Brush 12 pieces of bread on one side only with bread mixture. Place tomatoes, mushroom and chicken on bread. Top with remaining pieces of bread and serve.

 

Notes:

 

Number of Servings: serves 6

 

Submitted by: garland.francis ()

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