ingredients

• 1 Portobello mushroomsliced, marinated
• 1 French baguette8”, hinge cut
• 4 tbspKogi Boom Boom Dipping Sauce and Spread
• 1 Avocadohalved, sliced
• 2 Roasted red peppershalved, seeded
• 6 slicesCucumber
• 1/4 cupRadishjulienne
• 1/4 cupCarrotshredded
• 3 Jalapeñosthinly sliced
• 1 tbspCilantroleaves

directions

1. Grill Portobello mushrooms until tender. Slice baguette without cutting all the way through. Place flat inside down on seasoned griddle to toast.
2. Remove from griddle and spread both sides of the inside of baguette with Kogi Boom Boom Dipping Sauce and Spread.
3. Layer from bottom side up with avocado, roasted red pepper, cucumber, radish carrot mix, jalapeños and cilantro leaves.
4. Close sandwich and serve.