Instructions: Prepare barbecue (medium-high heat). Whisk vinaigrette and rosemary in small bowl. Brush cut sides of rolls with vinaigrette. Place rolls on grill, cut-side down. Grill until lightly toasted, about 1 minute. Transfer to 2 plates.

Brush mushrooms on both sides with vinaigrette. Sprinkle generously with salt and pepper. Place mushrooms on grill, dark gill-side down. Close grill or cover mushrooms with small metal roasting pan; cook until mushrooms begin to soften, brushing with vinaigrette once, about 5 minutes.

Turn mushrooms over. Cover; grill until tender when pierced with knife, about 7 minutes longer. Place 2 cheese slices on each mushroom. Cover; grill until cheese melts, about 1 minute.

Place 1 mushroom on bottom half of each roll. Top each with tomato, arugula, and top half of roll.

This recipe yields 2 servings;

can be doubled.

Comments: Offer deli-bought orzo salad tossed with slivered basil and Kalamata olives, along with some grilled red pepper quarters. Raspberry gelato in sugar cones would be a cool dessert.

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