1. Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 20 minutes. In large bowl, whisk syrup, soy sauce, oil, paprika, and 1 teaspoon each salt and pepper. Place mushrooms in large, zip-top plastic bag; add syrup mixture and seal bag, pressing out excess air. Massage mushrooms in bag to coat; let stand 20 minutes

2. In small bowl, stir garlic, mayonnaise and cucumber; cover and refrigerate. Makes about 2/3 cup.

3. Remove mushrooms from marinade; discard marinade. Thread mushrooms onto skewers and place on hot grill rack; cover and cook 10 minutes or until tender, turning once. During last 2 minutes of cooking, place bread on hot grill rack; cover and cook 2 minutes or until toasted

4. Spread 1 side of bread slices with garlic mixture. Place 4 slices bread, garlic mixture side up, on work surface; top with mushrooms, lettuce, tomatoes and remaining 4 bread slices, garlic mixture side down. Makes 4 sandwiches

• 16 g Total fat
• 3 g Saturated fat
• 7 mg Cholesterol
• 1050 mg Sodium
• 52 g Carbohydrates
• 4 g Fiber
• 26 g Sugar
• 20 g Added sugar
• 8 g Protein