Grilled Mushroom Salad Subs

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2 baguettes, halved across, split and some of the soft insides removed

4 tablespoons sherry vinegar

2 rounded tablespoons spicy mustard

1 tablespoon Worcestershire sauce

1/2 cup extra-virgin olive oil, eyeball it

6 cloves garlic, finely chopped

8 portobello mushroom caps, stems removed and wiped clean with damp cloth

Coarse salt and coarse black pepper

1/4 cup finely chopped parsley, a generous handful

6 cups, a package, deveined triple washed spinach, coarsely chopped

3/4 pound manchego cheese (common Spanish sharp table cheese, available in the specialty cheese case) thinly sliced or sharp cheddar may be substituted

4 piquillo peppers, pimientos or roasted red peppers, patted dry and cut into strips