Yields: 8 servings
1 cup purchased pesto
1/2 cup mayonnaise
8 sourdough, whole grain, or ciabatta rolls, split horizontally
8 portobello mushrooms, stemmed, dark gills scraped out
Olive oil
Roasted red peppers from jar, drained
8 cups arugula (about 2 ounces)
8 slices provolone cheese
Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.
Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates.
Spread grilled side of rolls with pesto mayonnaise.
Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes.
Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. Place 1 mushroom on each roll bottom. Top each with enough red pepper pieces to cover, then with arugula and cheese. Press roll tops over and serve.
