In a sauce pan over medium heat whisk together gochujang, red wine vinegar, quarter cup of salt, and brown sugar. Bring this mixture to a boil for 1-2 minutes then turn off heat.
Place the carrots, zucchini, and yellow squash in a heat proof container. Pour the hot pickling liquid over the vegetables then refrigerate overnight or up to a week. Reserve for service.
Smear some roasted red pepper hummus on each side of the bread.
On the bottom piece of bread arrange the slices of avocado.
In a sauté pan over medium high heat add butter then mushroom, spinach, garlic, salt, and pepper. Cook for 1-2 minutes.
Place the Swiss cheese on top of the spinach and mushroom mixture then cover with another sauté pan to melt over medium heat.
With an offset spatula remove the mushroom and spinach mix topped with melted cheese and place on top of the avocado.
With a slotted spoon pic out a blend of pickled vegetables. Top the melted cheese with this then place the other slice of bread and cut on an angle.
