Instructions: Preheat oven to 450 degrees. Reduce stock to 1/2 cup. Combine mayonnaise and pesto and refrigerate. Place mushroom caps, gill side down, on cookie sheet and bake for 8-9 minutes. While mushrooms are baking, combined reduce stock, wine, garlic, rosemary, and oil in saucepan. Bring to a boil for 1 minute. Slice focaccia in half and toast in broiler for 2 minutes or until light golden brown. Add baked mushrooms to beef stock and keep warm. Season tomatoes with salt, sugar, and basil. Assemble by placing bottom of focaccia on plate, top with pesto-mayonnaise, spinach, mushroom, tomato and focaccia top. Remaining liquid can be reserved for additional sandwiches.

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