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Heat a grill on medium-high.

Brush the olive oil on to the mushroom caps and season with salt & pepper. Grill until tender, 4-6 minutes.

Cut the baguette into 4 equal portions.

Combine the aioli and lemon zest. Spread onto the inside of the baguette.

Cut the grilled mushroom into 1/2” thick slices.

Layer the mushrooms, cheese, artichoke hears, and peppers evenly among the sandwiches.

Wrap the sandwiches in heavy duty aluminum foi.l

Place them back on the grill for 5 minutes, or until cheese has melted.

Divide the arugula among the sandwiches.

Serve immediately, while still hot.