Ingredients
- 4 cups arugula (about 2 ounces)
- 4 sourdough, whole grain, or ciabatta rolls, split horizontally
- 1/4 cup mayonnaise
- Olive oil
- 1/2 cup purchased pesto
- 4 portobello mushrooms, stemmed, dark gills scraped out
- 4 slices provolone cheese
- Roasted red peppers from jar, drained
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