Portobello Mozzarella Sandwich

Tomato Bruschetta Topping: q 1/4 pound fresh plum tomatoes, cored and diced q 2 tablespoons red onion, peeled and minced q 2 tablespoons fresh basil leaves, thinly sliced q 1 teaspoon olive oil q 1/4 teaspoon kosher salt q 1 pinch ground black pepper q 1 pinch fresh garlic, peeled and finely minced

Sandwiches: q 1 pound fresh portobello mushrooms, cleaned, stems removed, sliced thin q 3 tablespoons olive oil q 1/4 teaspoon garlic powder q 1/4 teaspoon kosher salt q 1/8 teaspoon ground black pepper q 1/4 cup mayonnaise q 2 1/2 tablespoons prepared basil pesto q 4 ciabatta rolls (4-by-4 inches), split in half q 4 ounces fresh mozzarella cheese, sliced small q 4 ounces tomato bruschetta topping q 2 ounces fresh baby arugula q 1/4 cup balsamic glaze

Directions:

To make tomato bruschetta topping: In bowl, combine tomatoes, onion, basil, olive oil, salt, pepper and garlic. Set aside.

To make sandwiches: Preheat grill pan or grill to medium heat.

Toss sliced mushrooms with olive oil, garlic powder, salt, and pepper.

Grill mushrooms until fork-tender, 3-4 minutes on each side. Let cool.

Mix mayonnaise with pesto until combined. Spread 2 tablespoons pesto mayonnaise on cut sides of each roll.

For each sandwich, layer 1/4 of grilled mushrooms, mozzarella slices, tomato bruschetta topping, arugula, and balsamic glaze.

Top with other roll halves. Cut diagonally in half to serve.