Crispy Mushroom Chick’n Sandwiches

Preheat oven to 425°F. Combine sweet potato, 1 tbsp vegetable oil, and a pinch of salt on baking sheet and toss. Roast until potato is crisp and slightly browned, 20 to 25 minutes. (4-servings: use 2 tbsp vegetable oil)

Meanwhile, whisk together flour, bay seasoning, and a pinch of salt and pepper in large bowl. Add mushrooms and toss to coat.

Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add breaded mushrooms in single layer and cook until lightly browned and crispy, 2 to 3 minutes per side. Transfer crispy mushrooms to paper towel-lined plate and sprinkle with salt. (4-servings: use ¼ cup vegetable oil) (TIP: Work in batches for the 4-serving meal, adding more oil as needed.)

Place buns directly on oven rack, cut side up, and toast until golden brown, 1 to 2 minutes. Stir together garlic, ranch, and a pinch of pepper in small bowl.

Place bottom half of each bun on plate. Top with crispy mushrooms, radish, pickles, and arugula. Drizzle with garlicky ranch and close sandwiches. Serve with sweet potato fries. Tuck in!