Grilled Portabella Sandwiches on Homemade Focaccia with Artichoke Aioli

Serves 4

Artichoke Aioli

4- 4 inch squares of focaccia, sliced in half

1 1/2 cups lightly packed frisee lettuce or arugula

2 medium red bell peppers, roasted , peeled and halved

Roma tomatoes, thinly sliced

Red onions, thinly sliced

4 grilled Portabella mushrooms

salt and pepper , to taste

Artichoke Aioli

6 1/2 oz. jar marinated artichoke hearts, drained and rinsed

3 tablespoons poached garlic, Poach garlic cloves by briefly place in boiling water and remove

1/3 cup parmesan, grated

3 tablespoons chopped fresh basil

1/3 cup mayonnaise

Combine all ingredients in a bowl of a food processor fitted with a metal blade. Process until fully combined

Grilling Portabellas

Preheat grill.Wipe tops of mushrooms with a damp cloth and scape out and discard the stems and black gills with a teaspoon. Brush the mushrooms with olive oil and season lightly with salt and pepper. Grill mushrooms over medium high heat, turning once, until just cooked but still firm, about 5 minutes total.

Liberally spread aioli on each half of focaccia. Top the bottom with onions, tomatoes, lettuce, portabella then roasted red bell pepper.