Add two tablespoons of the oil from the Roasted Garlic Mojo to a very large (12-inch) nonstick skillet set over medium-high. When the oil is very hot, add the mushrooms and cook, stirring the mushrooms almost constantly, until they have softened and browned a little, about 5 minutes. Remove from the heat and stir in two tablespoons of the garlic from the Roasted Garlic Mojo, the chipotle and the epazote (or cilantro). Taste and season with salt, usually ¼ teaspoon.
Turn on the broiler and adjust the rack to its highest setting. Slice the rolls in half lengthwise and scoop out a bit of the soft interior. Spread two tablespoons of goat cheese on the bottom half of each roll, then top with a generous helping (about 1/3 cup) of the mushroom mixture. Place under the broiler to warm through – about 1 to 2 minutes.
Toss arugula with lime juice and sprinkle with salt. Finish each sandwich with a generous cup of of arugula and serve with salsa on the side.
I made this recipe about a month ago and it was delicious. The recipe looks like it was changed a little since then as well as the recipe for the garlic mojo. I would like to have those older versions too.