Roasted Portobello Mushroom Sandwiches With Parmesan Mayonnaise

• 2 (6-ounce) packages presliced portobello mushrooms
• 12 sprays balsamic vinaigrette salad spritzer (such as Wish-Bone)
• 8 (3/4-ounce) slices crusty Chicago-style Italian bread (about 1/2 inch thick), toasted
• 1 (12-ounce) bottle roasted red bell peppers, drained
• 2 cups baby arugula

1. Preheat broiler.
2. Place mushrooms on a baking sheet; coat evenly with balsamic spritzer. Broil mushrooms 11 to 12 minutes or until browned and tender.
3. While mushrooms broil, spread 1 tablespoon Parmesan Mayonnaise over cut side of each bread slice; top each of 4 slices with about 2/3 cup bell pepper and 1/2 cup arugula. Arrange roasted mushrooms evenly over arugula. Top with remaining 4 bread slices.

portobello mushrooms, salad spritzer, crusty chicago, red bell peppers, baby arugula

Taken from www.myrecipes.com/recipe/roasted-portobello-mushroom-sandwiches-with-parmesan-mayonnaise (may not work)