Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      large         portobello mushrooms -- stems removed,
                        cubed 1/2" and set aside for other use
  10      tablespoons   extra-virgin olive oil -- divided
   1      teaspoon      anchovy paste
   4      tablespoons   balsamic vinegar
     1/2  teaspoon      dried thyme leaves
   1      cup           roasted bell peppers
   1      bunch         arugula -- washed, spun dry
   4      tablespoons   lemon juice
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   8      slices        Italian bread -- 1/2" thick, toasted

Preparation:

Preheat broiler. Toss peppers in bowl with 2 tablespoons of the extra-virgin olive oil to coat evenly. Place peppers under broiler or on barbecue and roast, turning often to blacken skin evenly all over. Allow to cool and then peel under running water, rubbing skins gently to remove all charred bits. Remove seeds and stems, cut into 1-inch strips and place in a mixing bowl. Broil portobellos until slightly softened, 3 minutes per side, and remove. In a small bowl, mix 4 tablespoons of the extra-virgin olive oil, anchovy paste, vinegar and dry thyme. Divide this mixture onto the gill sides of the portobellos and let stand one half hour. In a mixing bowl, toss roasted peppers, clean arugula, remaining 4 tablespoons extra-virgin olive oil and lemon juice. Season with salt and pepper and divide onto 4 of the bread slices. Place one portobello on each and top with second half of bread. Press lightly and serve. Comments: The original recipe title as listed is"Grilled Marinated Portobello Sandwich With Roasted Peppers, Arugula And Vinegar". Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5627)