Crispy Mushroom Chick’n Sandwiches

Preheat the oven to 425°F. Cut the sweet potato(es) into wedges and place on a baking sheet. Toss with 2 tsp (4 tsp) vegetable oil and a pinch of salt. Roast until wedges are crisp in places and slightly browned, 20 to 25 minutes.

Trim the oyster mushrooms by cutting ½ inch off the tough, woody ends. Pull apart the oyster mushrooms. Add flour, New England Seasoning, and a pinch of salt and pepper to a large plate, stir, add oyster mushrooms, and toss to coat.

Heat 2 tbsp vegetable oil in a large nonstick skillet over medium high heat. Add breaded oyster mushrooms in a single layer and cook until lightly browned and crispy, 2 to 3 minutes per side. Transfer crispy oyster mushrooms to a paper towel-lined plate and sprinkle with salt. TIP: Work in batches for the 4 serving meal, adding more oil as necessary.

Halve the ciabatta rolls and place in the oven to toast, 2 to 4 minutes. Thinly slice the radish(es). Peel and mince the garlic. Add minced garlic, ranch dressing, and ⅛ tsp pepper to a small bowl, and stir.

Add some crispy mushrooms to the bottom half of one toasted ciabatta roll and top with sliced radish, dill pickles, and baby arugula. Drizzle with garlicky ranch. Close the sandwich, and repeat to make the remaining sandwich(es). Serve with sweet potato fries. Dig in!