1 lb whole shiitake mushroom caps, Preferred Fresh Cuts VE 005178
2 tb white miso, Fortune JIT VE 012271
¼ c. toasted sesame vinaigrette, Ken’s VE 067279
1 tsp sesame seeds, toasted, Savor Imports VE 032208
6 oz power blend veggies, Preferred Fresh Cuts VE 007493
3/4 c. rice vinegar, Roland VE 020508
1 ½ tb granulated sugar, Pioneer VE 039801
1 tsp kosher salt, Diamond Crystal VE 066782
1 each 21” baguette, cut into thirds, Turano VE 095587
1 oz sliced & pickled jalapeños, Cool Crisp VE 031158
3 tb fresh cilantro, roughly torn, ProAct VE 007196
Make the Sesame Miso Mushrooms | Combine miso and sesame vinaigrette- toss with shiitake caps until evenly coated. Roast at 425°F for 12-15 minutes or sauté over medium-high heat until tender and caramelized. Finish with toasted sesame seeds.
Make the Pickled Veggies | Whisk together rice vinegar, water, sugar, and salt until dissolved. Toss with power blend vegetables- pickle for at least 30 minutes (longer is better). Drain lightly before using.
Mix the Gochujang Aioli | Combine the prepared gochujang and mayo until smooth.
Build the Sandwich | Spread the gochujang aioli on both the top and bottom halves of each 7” baguette. Layer pickled power blend on the bottom half, then top with sesame roasted shiitake mushrooms. Finish with the sliced pickled jalapeños and torn cilantro leaves. Close with the top of the baguette and serve.
Yields 3, 7IN sandwiches
MAILING ADDRESS
Van Eerden Foodservice
PO Box 3110
Grand Rapids, MI 49501
GRAND RAPIDS SHIPPING ADDRESS
Van Eerden Foodservice
650 Ionia SW
Grand Rapids, MI 49503
FORT WAYNE SHIPPING ADDRESS
Van Eerden Foodservice
8252 Smith Rd
Fort Wayne, IN 46809
