Chicken & Marinade:
• 2 boneless skinless chicken breasts
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp honey or brown sugar
• 1 tsp sesame oil
• 2 garlic cloves, minced
• 1 tsp grated ginger

Slaw & Toppings:
• 1 cup kimchi, chopped
• ½ cup shredded cabbage or slaw mix
• 1 green onion, thinly sliced
• 1 tsp sesame seeds
• Optional: cucumber slices or pickled radish

Sauce & Assembly:
• 2 tbsp mayo
• 1 tsp gochujang
• 2 Turano Brioche Rolls

① Marinate the veggies: In a bowl or zip-top bag, combine olive oil, balsamic vinegar, garlic, thyme, salt, and pepper. Add all sliced veggies and toss to coat. Let sit for at least 15-20 minutes while the grill preheats.
② Preheat the grill to medium-high heat. Clean and lightly oil the grates so the veggies don't stick.
③ Grill the veggies until tender with grill marks: 3-4 minutes per side for zucchini and eggplant, 4-5 minutes for the portobello cap, 2-3 minutes per side for bell peppers and onion
④ Lightly toast the buns on the grill for 1-2 minutes until golden.
⑤ Assemble the sandwich by spreading herbed Boursin cheese on both sides of the bun then stack the grilled veggies, add arugula, and top with balsamic glaze.