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Ingredients

1. 2 large Portobello mushroom caps
2. 1/4 cup pure olive oil
3. Salt and freshly ground black pepper
4. 1/2 cup mayonnaise
5. 2 tablespoons Dijon mustard
6. 2 tablespoons fresh lemon juice
7. 1/8 teaspoon cayenne pepper
8. 12 slices whole-grain bread, lightly toasted
9. 1 avocado, sliced 1/4 inch thick
10. 3 ounces shredded Gruyre cheese
11. 1 cup packed arugula leaves
12. 1 small European cucumber, very thinly sliced crosswise
13. 2 cups packed alfalfa sprouts

Description

Food & Wine