Step 1

Whisk together the sesame oil, rice wine vinegar, tamari, and garlic in a large baking dish. Place green onions and vegetables in dish and toss to coat. Marinate for at least 30 minutes or up to overnight in the refrigerator.

Step 2

Heat indoor grill to Sear or, if your grill doesn’t have a Sear setting, to High. Carefully place marinated veggies on the grill and cook for about 5 minutes on each side, until tender, brushing with extra marinade as they cook. (You can also use an outdoor grill or a grill pan over medium-high heat if you don’t have an indoor grill.) Season with salt and pepper to taste.

Step 3

Preheat oven to 375°F.

Step 4

Whisk together the rice wine vinegar, sugar, and salt in a small bowl. Add the shredded carrots and let the mixture marinate for 15 minutes. Drain off any excess liquid.

Step 5

Hollow out the top and bottom of the baguette, leaving a 1-inch thick shell. Place the baguette halves on a baking sheet with the cut sides up and bake until crisp and just beginning to brown, about 5 minutes.

Step 6

In another small bowl, combine the peanut butter, green onions, ginger, miso, and lime juice. Spread this mixture onto the bottom half of the baguette. Arrange the grilled veggies on top of this, then the carrots and cucumber, and finally the cilantro and jalapeño slices (if using). Place the top half of the baguette onto the sandwich, then cut into 4 pieces.