Roasted Portobello Sandwiches with Parmesan Mayo

 We are back from vacation! Yes, there was a little break there because we were down in Florida enjoying the sun and the 85 degree weather. Now we are back in the cold. So sad.
It was hard to choose what to make for our first dinner back. I didn't want something too heavy because we had been eating lots and lots of food on vacation. And I wanted something with lots of veggies because, as I said, we ate lots of food on vacation.
I settled on Roasted Portobello sandwiches with Parmesan mayo. Substantial enough to feel like a real meal, but light enough that we wouldn't feel overstuffed.
They were pretty good. Not great. They were missing some kind of zing. I am not sure what I would add to them, but they need something.

Roasted Portobello Sandwiches with Parmesan Mayo - from Cooking Light's Fresh Food Fast Cookbook

1 package (6oz) presliced portobello mushrooms
balsamic vinegar
4 slices crusty bread sliced about 1/2 in thick (I used sourdough)
6oz bottle of roasted red bell peppers, drained
1 c baby arugula

Preheat broiler
Place mushrooms on baking sheet and brush with vinegar. Broil 11-12 min or until browned and tender

Spread toasted bread slices with Parmesan Mayo (see below). Top 2 of the slices with about half of the bell peppers and 1/2 c of arugula. Arrange mushrooms over top of arugula. Top with remaining bread slices.

Parmesan Mayo
1/2c light mayonnaise
1 garlic clove, pressed
2tbs grated parmesan cheese
2tbs minced red onion
1/4ts black pepper

Combine all ingredients in a small bowl, stirring until well blended.

You will have leftover mayo. I used mine in some egg salad, but you could easily use it on sandwiches or anything else the needs a little zing.