Preheat grill to medium-high. Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.
Combine red peppers, tomato, feta, olives, vinegar, oregano, and the remaining 1 tablespoon oil in a medium bowl.
Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute each side.
Toss salad greens with the red pepper mixture. Place the grilled mushroom top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.
Originally Submitted
12/24/2012
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