Multigrain baugette, with a spread of chipotle mayo on the bottom and a spread of sweet chili sauce on the top. Fill with slow-cooked button mushrooms (thinly sliced, first sauteed in butter with thyme, salt and pepper, and crushed red pepper then add white wine and mushroom broth and cook for 30-40 minutes. Drain, reserving all liquid for a dipping sauce later.) Melt Jarlsburg cheese on top of the mushrooms, then top with grilled peppers and onions. Slice in half, and dip into reserved warmed mushroom broth.