Roasted Portobello And Vegetable Club Sandwiches

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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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