POLLY-O Grilled Chicken, Fresh Mozzarella and Portobello Sandwich

• 1 cup mayonnaise
• 3/4 cup roasted red peppers, small dice
• 2 tsp. garlic, finely chopped
• 24 slices crusty Italian bread, 1/2" sliced, grilled
• 6 cups salad greens
• 36 oz. chicken breast, grilled, sliced thin
• 24 oz. portobello mushroom caps, roasted, sliced thin
• 36 oz. POLLY-O Fresh Mozzarella Cheese, 1 lb. balls, sliced thin

1. 1.
2. To prepare the roasted red pepper mayonnaise, combine mayonnaise, red peppers and garlic.
3. Puree until smooth.
4. Refrigerate until needed.
5. 2.
6. For each serving, spread 1/2 oz.
7. reserved roasted red pepper mayonnaise on 2 slices of bread.
8. On the bottom slice of bread place 1/2 oz.
9. salad greens.
10. Arrange 3 oz.
11. chicken over the greens.
12. Top with 2 oz.
13. mushrooms, 3 oz.
14. fresh mozzarella and the other half of bread.
15. Slice in half on a bias and serve.

mayonnaise, red peppers, garlic, crusty italian bread, salad greens, chicken breast, portobello mushroom caps, pollyo

Taken from www.kraftrecipes.com/recipes/polly-o-grilled-chicken-fresh-mozzarella-portobello-sandwich-57914.aspx (may not work)