OYSTER MUSHROOM CUBAN

4 portions (1 sandwich)


	MOJO MARINADE
15 cloves	Garlic
1/2 cup	Lime juice
1/2 cup	Fresh orange juice
1/2 cup	Red onion, medium diced
1/4 cup	Canola oil
1 tbsp	Chipotle pepper in adobo sauce
1 tsp	Dried oregano
1/2 tsp	Ground cumin
1/2 tsp	Salt
1/4 tsp	Ground black pepper
2 lbs	(about 9) King Trumpet Mushrooms, shredded
	KOHLRABI MARINADE
3 tbsp	Canola oil
1 tbsp	Seasoned rice vinegar
1 tsp	Smoked paprika
1 tbsp	Soy sauce
1/2 tsp	Ground black pepper
1/2 tsp	Garlic powder
1/2 tsp	Onion powder
1/2 tsp	Salt
	16 slices Kohlrabi cut 1/8" thick circles
	SANDWICHES
4 ea	6-inch French rolls
4 slices	Swiss cheese
1/4 cup	Gulden's® Bold Yellow Mustard
24 ea	Vlasic® Ovals Hamburger Dill Chips

Percent Daily Values are based on a 2,000 calorie diet

Step 1

Make Mojo marinade by combining all ingredients and blending until smooth. Mix Mojo on to shredded Mushrooms and allow to marinate for 24 hours.
Step 2

After mushrooms have marinated, roast in 350°F convection oven on a sheet tray with parchment paper for 20 minutes stirring once. Remove mushrooms from oven and allow them to cool.
Step 3

Preheat a flat top to medium-high heat. Mix all ingredients for the Kohlrabi marinade then carefully toss in Kohlrabi to not damage them. Allow kohlrabi to marinate for ten minutes.
Step 4

For each sandwich place 4 pieces of kohlrabi, 3/4 cup roasted mushrooms and 1 split roll on the flat top using 2 tablespoons canola oil. Sear both sides of the kohlrabi for two 2 minutes. Ensure the mushrooms are warmed through and the bread is toasted. Spread 1/2 tablespoon mustard on both the top and bottom pieces of the roll. Shingle four pieces of kohlrabi on the bottom half of the roll, Top with mushrooms and cover with two pieces of Swiss cheese and 6 pickle slices and top bun. Return to flat top and press down using a weight to crisp exterior and melt cheese.