Ingredients

• 1/2 cup prepared pesto
• 1/4 cup mayonnaise
• 4 sourdough, whole grain, or ciabatta rolls
• 4 portobello mushrooms, stemmed, dark gills scraped out
• Olive oil
• Roasted red peppers from jar, drained
• 4 cups arugula (about 2 ounces)
• 4 slices provolone cheese

Directions

1. Stir pesto and mayonnaise in small bowl to blend.
2. Season with salt and pepper.
3. Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted.
4. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.
5. Brush mushrooms on both sides with oil; sprinkle with salt and pepper.
6. Grill, rounded side up, 4 minutes. Turn mushrooms over.
7. Cover and grill until mushrooms are tender, about 4 minutes.
8. Place 1 mushroom on each roll bottom.
9. Top each with enough red pepper pieces to cover, then with arugula and cheese.
10. Press roll tops over and serve.