Grilled portobello, chicken and mozzarella heros

Total Time
22 min
8 min
14 min
Enjoy a delightful combination of textures and flavors with these warm sandwiches. Everything cooks on the grill in less than 30 minutes. We found arugula and spinach to be equally as delicious on this sandwich. Use whichever you have on-hand. If you want, you can assemble them ahead of time, wrap them in foil, and refrigerate until the next day. They are delicious warmed in a 350°F oven (simply remove the foil and place on a baking sheet) until the cheese is melted and the sandwiches are hot, about 8 minutes. Serve sandwiches with sliced melon.


Olive oil

1 Tbsp

Sun-dried tomatoes (without oil)

1 Tbsp, finely chopped

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Uncooked boneless skinless chicken breast(s)

¾ pound(s), halves

Mushroom caps

6 oz, portobello, sliced

French roll(s)

2 item(s), or hero, seeded

Fresh spinach

8 leaf/leaves, or arugula

Shredded part-skim mozzarella cheese

¼ cup(s)


  1. Combine the oil, sun-dried tomatoes, salt, and pepper in a medium bowl.
  2. Spray a ridged grill pan with nonstick spray and set over medium heat. Add the chicken and mushrooms and cook, turning occasionally, until the chicken is browned on the outside and cooked through and the mushrooms are tender, 12–14 minutes.
  3. Transfer the chicken to a cutting board; let rest about 5 minutes. Put the mushrooms in the bowl with the sun-dried tomato mixture. Cut the chicken, on the diagonal, into slices. Add to the mushroom mixture and toss until well combined.
  4. Slice the rolls horizontally almost all the way through; spread open. Pull out some of the bread from the center, if desired. Place the warm chicken mixture on the bottoms of the rolls and top evenly with the arugula and cheese. Close the rolls and cut each sandwich in half. Yields 1/2 sandwich per serving.