From the episode, “Burnt out in Berkeley”

SERVES 4

YOU’LL NEED

FOR THE LIME POPPY SEED COLESLAW
1 tbsp fresh squeezed lemon juice
1 tbsp granulated sugar
1 garlic clove, minced
½ cup mayonnaise
2 tsp Dijon mustard
1 tsp poppy seeds
Salt and pepper to taste

½ white onion, sliced thin
½ cup shredded carrots
2 cups Napa cabbage, shredded
2 cups curly leaf kale, chopped
3 tbsp scallions sliced

FOR THE GUACAMOLE
2 ripe avocados
Juice of 1 lime
1 tbsp fresh cilantro, chopped
½ cup red onion, small diced
2 Roma tomatoes, seeded and small diced
1 tsp garlic clove, minced
Salt and pepper to taste

FOR THE BBQ VEGETABLES
2 tbsp grapeseed oil
8 oz portabella mushrooms sliced
½ white onion, sliced thin
3 oz carrots, shaved thin
12 oz smoked jack fruit, store bought
2 tsp BBQ spice

FOR THE SANDWICHES
2 tbsp grapeseed oil
1 tbsp unsalted butter
4 brioche buns
1 cup Sweet BBQ sauce

MAKE IT

LIME POPPYSEED COLESLAW
1) In a large mixing bowl, add lemon juice and granulated sugar. Whisk until sugar has dissolved.
2) Add mayonnaise, Dijon mustard, and poppyseeds. Season with salt and pepper.

GUACAMOLE
1) In a medium bowl, mash together the avocados, lime juice, cilantro, salt, and pepper.
2) Mix in onion, tomatoes, and garlic.

BBQ VEGETABLES
1) In a large sauté pan over medium-high heat, add the grapeseed oil, mushrooms, onion, and carrots. Cook for about 3 minutes.
2) Season with salt, pepper, and BBQ spice.
3) Add jackfruit and BBQ sauce. Stir and allow to cook for another 2 minutes.

FINISH AND PLATE THE SANDWICHES
1) In a medium sauté pan over medium-high heat, add the grapeseed oil and butter.
2) Place brioche bun in the sauté pan and allow to toast until golden brown in color, about 1 minute.
3) Once brioche bun is light brown in color, remove from the pan. Top with the sautéed BBQ vegetable mixture.
4) Place guacamole on top bun. Dress the BBQ vegetables with the BBQ sauce.
5) Finish the sandwich by topping with the lime poppyseed coleslaw and serve.