Grilled Arugula and Portobello Mushroom Sandwich

Ingredients

Portobello mushrooms

4 large, cleaned and stems removed

Arugula

2 cups, washed and dried

Tomato

1 large, sliced

Red onion

1 small, thinly sliced

Crusty bread

4 slices (such as ciabatta or sourdough)

Mayonnaise

2 tablespoons

Dijon mustard

1 tablespoon

Garlic

2 cloves, minced

Olive oil

3 tablespoons

Balsamic vinegar

2 tablespoons

Salt

to taste

Black pepper

to taste

Instructions

1. Preheat the grill or grill pan over medium heat.
2. In a small bowl, combine the olive oil, balsamic vinegar, minced garlic, salt, and pepper. Whisk until well blended.
3. Brush the portobello mushroom caps generously with the marinade mixture, ensuring they are well coated.
4. Grill the mushrooms for about 5-7 minutes per side, or until they are tender and have nice grill marks.
5. While the mushrooms are grilling, spread mayonnaise on one side of each slice of bread and Dijon mustard on the other side.
6. Layer the arugula, grilled mushrooms, tomato slices, and red onion on two slices of bread, ensuring an even distribution.
7. Top with the remaining slices of bread, with the mayo and mustard sides facing down.
8. Place the sandwiches on the grill or grill pan and cook for 2-3 minutes per side, or until the bread is toasted and golden brown.
9. Remove from the grill, slice in half, and serve hot.