Roasted Portobello And Vegetable Club Sandwiches

Ingredients

• 2 large Portobello mushroom caps
• 1/4 cup pure olive oil
• Salt and freshly ground black pepper
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 1/8 teaspoon cayenne pepper
• 12 slices whole-grain bread, lightly toasted
• 1 avocado, sliced 1/4 inch thick
• 3 ounces shredded Gruyère cheese
• 1 cup packed arugula leaves
• 1 small European cucumber, very thinly sliced crosswise
• 2 cups packed alfalfa sprouts

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