4 focaccia rolls
1 cup mixed greens, baby spinach leaves or 4 large lettuce leaves
8 oz. fresh mozzarella, thinly sliced
4 tomatoes, thinly sliced
1 oz. fresh basil leaves
4 portobello mushrooms, sautéed
1 red onion, thinly sliced and sautéed
¼ cup balsamic vinegar
½ cup fruity olive oil
1 tsp. salt
1 clove garlic, minced
½ tsp. ground black pepper
Whisk all ingredients in a bowl.
Cut focaccia rolls in half, horizontally. Drizzle 1 T. of dressing on bottom half of each roll. Place lettuce on bottom half of each roll. Top each with mozzarella, tomatoes, basil leaves, grilled mushroom and red onions. Drizzle each sandwich with another tablespoon of dressing, place top of bread on sandwich. Cut in half; serves 4.