Panini with portobello and tomato

Light the barbecue. Clean the mushrooms with a piece of moist kitchen paper and cut off the stalk. Using a sharp knife in the hat of the mushrooms, make 8 small slices. Put them in a low scale.

Mix the pesto, oil and vinegar in a small bowl. Season with salt and chili pepper. Cut the buns open and spread the inner sides thinly with the plague mixture. Brush the mushrooms and stick tomato with the rest of the marinade. Cover the dish and let the vegetables marinate for at least 10 minutes at room temperature.

Grill the mushrooms on each side for 3-4 minutes and the tomatoes on each side 2-3 minutes. Roast the rolls on both sides until light brown. Place a mushroom and a slice of tomato on the bottom half of each bun. Divide the arugula over it, put the top half of the bun on top and serve immediately.