Portobello Mushroom Sandwiches With Arugula and Bacon
8 1/2"-thick slices Tuscan bread
3 teaspoons roasted garlic oil or olive oil
6 medium portobello mushrooms, stemmed
1 teaspoon Dijon mustard
3 tablespoons fresh lemon juice
4 teaspoons olive oil
1/2 teaspoon salt
4 cups arugula, tough stems removed
Freshly ground pepper to taste
4 slices cooked bacon, halved
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Start a charcoal grill. Lightly brush the bread slices with 1 teaspoon of
garlic or olive oil and brush the mushrooms with the rest. Grill the bread
until toasted, about 1 minute per side. Grill the mushrooms until tender,
about 4 minutes per side. Let cool. Slice into 1-inch-thick strips. -
In a medium-size bowl, whisk together the mustard, lemon juice, olive
oil, salt and pepper. Add the arugula and toss to coat. Divide half the
arugula on half the bread. Top each with 1 slice of bacon, the remaining
arugula and the remaining bread. Serve immediately.
Yields 4 servings