INGREDIENTS
2 cups
Arugula
8
Heirloom tomato, large slices
4
Portabella mushrooms, large
1 tbsp
Rosemary, fresh
1/4 cup
Shallots
2 tsp
Brown sugar, packed
1
Salt and pepper
1
Olive oil or grapeseed oil, Light
4
(4 1/2-inch) squares focaccia
1 tbsp
Butter
4
slices Cheddar cheese, sharp
2 cups
Cabernet sauvignon