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1. Heat grill. Combine oil, vinegar, garlic, pepper, and salt in small bowl. With a knife or a teaspoon, gently scrape away the gills (the black portion underneath the caps) from each mushroom.
2. Brush both sides of mushrooms with oil mixture. Grill mushrooms, 5 minutes per side, until tender. Transfer to cutting board and cut into 1/2-inch-thick slices.
3. Place one slice of ricotta on bottom half of each roll. Divide and top each evenly with mushrooms, arugula, and tomatoes. Cover with tops of rolls. Makes 4 servings.