Mushroom, Zucchini, And Avocado Sandwich With Artichoke Tapenade

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Ingredients

ARTICHOKE TAPENADE:

1 cup canned artichoke

juice of 1/2 lemon

1 tablespoon olive oil

1 teaspoon minced garlic

1 teaspoon white vinegar

1/4 teaspoon salt

ground black pepper, to taste

MUSHROOM, ZUCCHINI, AND AVOCADO SANDWICH:

2 portobello mushroom caps

1 zucchini, cut in 3" segments, then sliced lengthwise

2 tablespoons olive oil

1 medium tomato, sliced

2 multigrain rolls, insides scooped out

1/4 florida avocado, sliced

2 ounces fresh goat cheese

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