Yield: 24 servings FOR THE PORTOBELLO BALSAMIC MARINADE: 2 cups olive oil 2 Tbsps. fresh rosemary 2 tsps. kosher salt 1 tsp. black pepper 2 ozs. Worcestershire sauce 1 cup balsamic vinegar 4 1 /2 lbs. portobello mushrooms FOR THE ROASTED RED PEPPER AIOLI: 2 tsps. fresh, peeled garlic as needed olive oil and kosher salt to coat garlic 2 ozs. roasted red peppers 1 1 /2 lbs. mayonnaise 1 /4 tsp. salt 1 /8 tsp. black pepper FOR THE SANDWICHES: 24 each rosemary focaccia rolls 1 lb., 6 oz. ...

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