PORTOBELLO SANDWICH

4 large Portobello mushrooms, stems trimmed
¼ cup Moondance Marinade
nonstick cooking spray
2 large bunches arugula, washed and trimmed
2 large tomatoes, sliced
4 slices Manchego, Parmesan, or Swiss cheese
4 Italian crusty rolls, toasted
4 tablespoon Bold As Love Honey-Habanero Mustard

1. In a large zip-top bag, marinate Portobello mushrooms in Moondance Marinade for 10 minutes.
2. Spray a nonstick grill pan or skillet with cooking spray and heat pan over medium heat. Add marinated Portobello mushrooms and cook through, about 3 minutes per side. Place one slice of cheese on each mushroom and melt.
3. Spread rolls with Bold As Love Honey-Habanero Mustard. Arrange arugula and sliced tomatoes on one half of each roll. Top with mushroom and other half of roll. Serve warm.

Serves 4.