1Make the Red Pepper Aioli. Combine all ingredients in a small bowl, and fold together.
2In a dish, combine Italian dressing, lemon and Worcestershire sauce. Add mushrooms, and toss to coat. Refrigerate at least 1 hour (or overnight, if desired).
3Preheat a grill or grill pan to medium heat. Grill mushrooms 10 minutes on each side, then top with cheese, and let melt. Grill onions simultaneously 2 to 3 minutes on each side, until tender. Place buns on the grill to toast lightly as well.
4To build the sandwich, spread the top half of each bun with aioli. On each bottom half, place a mushroom, some red onions, avocado slices, a bit of lettuce, sliced tomato and the top half.
4 Sara Lee Artesano Bakery Buns
1/4 cup Italian dressing
Juice of 1 lemon
1 tablespoon Worcestershire sauce
4 Portobello mushrooms, wiped clean and stems removed
4 slices Muenster or Swiss cheese
1 red onion, thinly sliced and brushed with olive oil
2 avocados, thinly sliced
1 tomato, sliced
1/2 head iceberg lettuce, finely shredded
Red Pepper Aioli (recipe follows)
Red Pepper Aioli Ingredients:
1/2 cup mayonnaise
1 tablespoon freshly squeezed lemon juice
1/2 jar of roasted red bell pepper, finely chopped