Combine the garbanzo bean flour and the plant milk. Stir to combine until smooth. The mixture should be the consistency of a thin pancake batter.

Combine the semolina flour, panko bread crumbs, Old Bay seasoning, and stir.

Pull the oyster mushrooms into clusters.

Dredge the oyster in the garbanzo flour mixture, and coat all the mushrooms.

Firmly press the mushrooms in the dry mixture, coating all sides.

Heat the olive oil over medium heat. Place the mushrooms in the pan. Cook the mushrooms until golden brown. If you have chefs press apply weight.

Flip the mushrooms cooking until golden brown.

Mix all of the ingredients together. Keep cool.

Heat the French roll in the oven until warm.

Cut the roll in half length-wise, make sure to leave part of the roll attached at the back.

Season the tomatoes with salt and pepper.

Spread a generous amount of special sauce on both sides of the roll.

Place a layer of arugula on the bottom of the roll, followed with sliced tomatoes.

Finally, place the crispy oyster mushrooms on the tomatoes.