Hefty portobello mushrooms make a hearty filling for this vegetarian sandwich. Serve them for a light dinner when the weather's hot.
In a medium skillet, cook onion, pepper, and garlic in butter until vegetables are tender. Stir in wine. Add mushrooms. Cover and cook about 4 minutes or until the mushrooms are just tender.
Cut focaccia wedges in half crosswise. Cut baguette pieces in half lengthwise. Toast baguette pieces by placing pieces, cut sides up, on a baking sheet and broil 3 to 4 inches from the heat for l to 2 minutes or until the bread is golden.
Spread cut sides of focaccia pieces or toasted baguette pieces with pesto. Layer spinach, mushroom mixture, tomato slices, and cheese slices on half of the focaccia pieces or baguette pieces. Top with remaining foccaccia pieces or baguette pieces. Makes 2 servings.