• 1 pound fresh portobello mushrooms cleaned, stems removed, sliced thin
• 3 Tbsp olive oil
• 1/4 tsp garlic powder
• 1/4 tsp kosher salt
• 1/8 tsp ground black pepper
• 1/4 cup mayonnaise
• 2 1/2 Tbsp prepared basil pesto
• 4 ea ciabatta rolls 4" x 4" split in half
• 4 oz fresh mozzarella cheese ovalini sliced
• 4 oz tomato bruschetta topping recipe follows
• 2 oz fresh baby arugula
• 1/4 cup prepared balsamic glaze see note below

Tomato Bruschetta Topping - Combine All Ingredients

• 1/4 lb fresh plum tomatoes cored and diced
• 2 Tbsp red onion peeled and minced
• 2 Tbsp fresh basil leaves thinly sliced
• 1 tsp olive oil
• 1/4 tsp kosher salt
• 1 pinch ground black pepper
• 1 pinch fresh garlic peeled and finely minced