Ingredients:

4 portabella mushroom caps, stems and gills removed
3 Tbsp extra-virgin olive oil, divided
1/2 tsp kosher salt
3 tsp Urban Accents Roma, divided
8 slices country-style sourdough bread
1/2 cup sliced jarred roasted red peppers
1/2 cup chopped tomato
1/3 cup crumbled feta cheese
3 Tbsp chopped pitted Kalamata olives
1 Tbsp red wine vinegar
2 cups mixed baby salad greens

Directions:

Preheat grill to medium-high heat; oil grate with non-stick spray or olive oil.  In small bowl, combine 2 Tbsp oil, kosher salt and 1-1/2 tsp Roma.  Brush oil mixture on both sides of portabellas and on one side of the bread.   In medium bowl, combine red peppers, tomato, feta, olives, vinegar, 1 Tbsp oil and 1-1/2 Tbsp Roma; set aside.

Grill mushroom caps until tender, about 4 minutes per side.  Grill the bread about 1 minute until lightly toasted.  Toss the salad greens with red pepper mixtures.  Place grilled mushroom top-side down on bread slice.  Top with salad mixture and remaining bread slice.