Begin assembling these sandwiches while the mushrooms broil, and add the hot-from-the-oven mushrooms at the end. Spread leftover Parmesan Mayonnaise on any of your favorite deli meat sandwiches-it adds a fantastic burst of flavor.
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
How to Make It
Place mushrooms on a baking sheet; coat evenly with balsamic spritzer. Broil mushrooms 11 to 12 minutes or until browned and tender.
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.