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" Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, toss arugula and vinegar until evenly coated. From loaf of focaccia, with serrated knife, cut two 8&amp;quot; by 2&amp;quot; pieces. Cut each piece horizontally in half to make a total of four 8&amp;quot; by 2&amp;quot; pieces. Brush mushrooms and tomatoes on both sides with oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place mushrooms, stem-sides up, and tomatoes on hot grill rack and cook 6 to 8 minutes or until tender and charred, turning over once. Transfer tomatoes to plate. Arrange mozzarella on mushrooms; cover and cook 1 to 2 minutes longer or until cheese melts Place bread, cut-sides up, on work surface; top with arugula mixture, grilled tomatoes, and cheese-topped mushrooms. Cut each sandwich in half and serve immediately."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a23831/tomato-portobello-mozzarella-melt/?src=shelter_footer>