Grilled Vegetable Focaccia Sandwiches Recipe

Ingredients

• 2 medium zucchini, cut into 1/4-inch horizontal slices
• 2 portabella mushroom caps, stemmed and cut in 1/2-inch strips
• 1 medium red bell pepper, cut into 1-inch wide strips
• 1/4 medium red onion, cut into 4 wedges
• 4 teaspoons olive oil
• 1 tablespoon chopped fresh thyme leaves
• 1/2 teaspoon salt
• 1 focaccia loaf (9-inch square), cut in half horizontally
• 1/3 cup mayonnaise
• 1 tablespoon refrigerated basil pesto
• 1 cup baby arugula
• 1/2 cup sundried tomatoes in oil, chopped
• 4 slices mozzarella cheese (about 3 oz)