Grilled Portobello Mushroom Sandwiches With Basil Aioli

• 4 large portobello mushrooms, wiped clean with dampened paper towels
• 3 cloves garlic, cut into thin silvers
• 3 plus tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 large fresh tomato, cut crosswise into 1/2 inch slices
• Salt and pepper to taste
• 4 large sandwich rolls split
• 1 bunch arugula, rinsed and dried
• BASIL AIOLI
• 1 cup mayo
• 3 cloves garlic, minced
• 24 fresh basil leave thinly slivered
• 1 tablespoon lemon juice
• Salt and pepper to taste

1. 1. To make the Basil Aioli, combine everything in a bowl and whisk to mix. Let sit while you prepare the remainder of the recipe.
2. 2. Preheat the grill to high.
3. 3. Cut the stems off the mushrooms flush with the caps. Make tiny holes in the caps and insert the garlic slivers.
4. 4. Combine the oil and vinegar in a small bowl and whisk. Generously brush the portobello caps and tomato slices with this mixture and season with salt and pepper.
5. 5. When almost ready to cook, preheat a vegetable grate for five minutes. Arrange the mushroom caps, rounded side down and the tomato slices on the grate and grill turning until nicely browned and soft. Brush the vegies one or twice as they cook with the oil and vinegar mixture. This should take 3-6 minutes.
6. 6. Spread the insides of the rolls with the Aioli, add grilled vegetables and arugula and serve.

portobello mushrooms, garlic, olive oil, balsamic vinegar, tomato, salt, sandwich rolls, arugula, aioli, mayo, garlic, fresh basil, lemon juice, salt

Taken from www.epicurious.com/recipes/member/views/grilled-portobello-mushroom-sandwiches-with-basil-aioli-52902841 (may not work)