Grilled Chicken and Zucchini Sandwich

To kick-start lunch preparation, cook the zucchini on the grill while you're cooking the chicken; you can even assemble the sandwich the night before.

Ingredients

2 tbsp	low-fat mayonnaise
1 tsp	fresh lemon juice
1/4 tsp	bottled minced garlic
1/8 tsp	freshly ground black pepper
1 1/2 tsp	extravirgin olive oil
2	zucchini, thinly sliced lengthwise
1	8-ounce package plain focaccia, cut in half horizontally
2 ounces	thinly sliced sharp provolone cheese
2 cups	grilled chicken breasts, thinly sliced
1/4 cup	sliced bottled roasted red bell peppers

Directions

Combine first 4 ingredients; set aside.

Preheat grill or grill pan over medium-high heat.

Brush olive oil evenly over both sides of zucchini slices. Place half of zucchini on grill rack or grill pan; grill 2 minutes on each side or until lightly browned. Remove from grill or grill pan. Repeat procedure with remaining zucchini.

Layer bottom half of focaccia with cheese, zucchini, mayonnaise mixture, grilled chicken, bell peppers, and top half of focaccia. Cut into four wedges. Wrap in foil or parchment paper; chill.

Makes 4 servings.

Nutrition information for one wedge:CALORIES 351(30% from fat); FAT 11.6g (sat 3.9g,mono 4.7g,poly 1.4g); IRON 3.1mg; CHOLESTEROL 64mg; CALCIUM 132mg; CARBOHYDRATE 36.7g; SODIUM 785mg; PROTEIN 26.5g; FIBER 2.2g

Source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1087110