Portobello Mushroom Sandwiches With Arugula and Bacon

• 8 1/2-inch-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

1. Start a charcoal grill.
2. Lightly brush the bread slices with 1 teaspoon of garlic or olive oil and brush the mushrooms with the rest.
3. Grill the bread until toasted, about 1 minute per side.
4. Grill the mushrooms until tender, about 4 minutes per side.
5. Let cool.
6. Slice into 1-inch-thick strips.
7. In a medium-size bowl, whisk together the mustard, lemon juice, olive oil, salt and pepper.
8. Add the arugula and toss to coat.
9. Divide half the arugula on half the bread.
10. Top each with 1 slice of bacon, the remaining arugula and the remaining bread.
11. Serve immediately.

bread, garlic oil, portobello mushrooms, mustard, lemon juice, olive oil, salt, arugula, freshly ground pepper, bacon

Taken from cooking.nytimes.com/recipes/2990 (may not work)