Instructions: In a shallow, nonreactive dish, whisk together 3 tablespoons olive oil, 3 tablespoons vinegar, soy sauce, garlic and a generous grinding of pepper. Add mushroom caps, turning to coat well. Cover; marinate, basting occasionally, for 1 hour.

Drizzle tomatoes on both sides with 1 tablespoon olive oil. Season lightly with salt and pepper.

Preheat grill to medium-high. Distribute wood chips according to grill manufacturers directions. Position grill rack about 6 inches above the heat.

Cook mushroom caps in covered grill until lightly marked, about 3 minutes. Baste with any unabsorbed marinade, turn caps, and grill another 2 to 3 minutes, or until well browned, tender and smoky. Transfer to a cutting board. Cut mushrooms in half.

Place tomatoes cut-sides down on rack; cover and grill until lightly marked, about 2 1/2 minutes. Turn, cover and grill until lightly browned and fairly tender, 2 to 2 1/2 minutes. Transfer to a plate; let cool, cut-sides down.

With a serrated knife, cut loaf of bread in half horizontally. Brush cut sides with 1 tablespoon olive oil. Toast bread on grill, cut-sides down, until lightly marked, about 1 minute.

Evenly spread cut side of the bottom half of loaf with cheese; season with salt and pepper. Arrange tomato halves over cheese. Arrange arugula leaves over tomatoes. Drizzle evenly with remaining 1 tablespoon olive oil and remaining 1 tablespoon balsamic vinegar. Arrange mushroom pieces over arugula. Season with salt and pepper to taste. Set top half of bread loaf in place; press gently.

With a serrated knife, cut loaf crosswise into 4 sandwiches. Serve within an hour or two.

This recipe yields 4 sandwiches.

New Yorks Premier Catering Shop" by Pamela Morgan and Michael

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.