Instructions

1. First, make the siracha aioli and the pickled cucumber/carrot mix and set aside (aioli can be left out, cucumber /carrot needs to go in the fridge). 
2. Heat a large skillet over medium high heat and add oil. Once oil is hot, add the red peppers and let them cook until slightly softened, stirring constantly (try to achieve a slight char without burning them). If you have an airfryer- place the red peppers in the air fryer for about 5-6 minutes instead until they're soft!)
3. Once the red peppers have softened slightly, remove them from the pan and set aside.
4. In the same pan, add a little bit of oil and add the mushrooms with a pinch of salt. The mushrooms will seem dry at first but they will eventually release their water, keep them spread out and lower the heat and cook slowly if necessary. Continue to cook them until soft and fork tender.
5. Once the mushrooms are soft add the red peppers back into the pan along with garlic, soy sauce, onion powder, chili flakes and cilantro. Stir well continuously until garlic is fragrant and no longer raw.
6. Place sliced cheese over the mushroom and peppers and let it melt (cover pan with lid to help melt the cheese)
7. Toast a club roll/dinner roll/hoagie roll with a teeny bit of butter on a skillet so the outsides are just a bit crispy. Remover from the pan and spread the roll with the sriracha aioli.
8. Add the mushroom, pepper and cheese mix into the bun. Top with the pickled cucumber carrot mix and enjoy hot!

NOTE: Mushrooms cook down considerably and if you want more filling, buy extra mushrooms just incase. You can also add additional sliced onions, and peppers to your liking.