InternetMom13

Makes 4 to 6 sandwiches

2 baguettes, hollowed, with 1 cup bread crumbs reserved for filling

2 tablespoons butter or olive oil
1/2 cup diced shallots
8 ounces button mushrooms, diced
1 pound asparagus, diced
1 bunch ra, washed, stemmed, diced
1 English seedless cucumber, peeled and cut into 1/4-inch dice
1 can (14 ounces) artichoke hearts, drained and chopped 2 tablespoons finely sliced chives
3 tablespoons capers (one 3.5-ounce bottle), drained
2 avocados, peeled, seeded, diced and tossed in juice of 1 lemon
Salt and pepper to taste

Hollow baguettes one of two ways:
Slice baguette lengthwise and pull out the center of the bread along both top and bottom lengths; or break baguette by hand into 6-inch sections and pull/slice/scoop out bread from one end to the other, leaving about 1 inch at the end of baguette "tunnel" to act as stopper for the filling.

In medium saute pan over medium-high heat, cook shallots, mushrooms and asparagus in butter or oil for 2 to 3 minutes, until softened. Add bread crumbs to absorb moisture. Remove from heat and let .

In large mixing bowl, combine ra, cucumber, artichoke hearts, chives, capers, salt and pepper and ed cooked vegetables, and mix well.

Just before serving, add avocados and toss with vegetable mixture. Scoop filling into baguette.