Grilled Chicken and Portobello Sandwich

• 1 qt. KRAFT MAYO Real Mayonnaise
• 3 cups roasted red peppers, chopped
• 3 Tbsp. garlic, minced
• 100 slices Crusty Italian bread slices (1/2-inch thick)
• 3 qt. Torn salad greens
• 50 each boneless skinless chicken breasts, grilled, sliced
• - portobello mushroom caps, roasted, thinly sliced
• - fresh mozzarella cheese (1-lb. balls), thinly sliced

1. Place mayonnaise, red peppers and garlic in food processor or blender container; cover.
2. Process until smooth.
3. Refrigerate until ready to use.
4. For each serving: Spread 1 Tbsp.
5. of the mayonnaise mixture onto each bread slice; cover 1 of the bread slices with 1 oz.
6. of the greens, 3 oz.
7. of the chicken, 2 oz.
8. of the mushrooms and 3 oz.
9. of the cheese.
10. Top with remaining bread slice.
11. Cut sandwich diagonally in half to serve.

mayo, roasted red peppers, garlic, crusty, salad greens, chicken breasts, mushroom caps, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/grilled-chicken-portobello-sandwich-96753.aspx (may not work)