You'll have to grill the mushrooms for this vegetarian sandwich or you can buy them pre-grilled at takeout food shops.

2 large portobello mushrooms

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Salt and freshly ground pepper

2 tablespoons basil or arugula pesto

2 tablespoons mayonnaise

4 slices bread, preferably focaccia or ciabatta rolls

1/2 cup crumbled goat cheese

1/2 red onion thinly sliced

A handful of baby lettuce

Remove mushroom stems and slice away black gills. Drizzle with olive oil and vinegar and season with salt and pepper.

Grill on barbecue 4 to 5 minutes, turning once or until soft and juicy. Cool and slice.

Combine pesto and mayonnaise and spread on one side of bread. Top with mushrooms, goat cheese, onions, greens and second slice of bread.

Repeat for second sandwich. Cut in half. Serves 2.