1. Place a rack in upper-middle of oven and heat to 400 degrees. Line a baking sheet with parchment and set aside.
2. In a medium bowl, toss mushrooms with 2 tablespoons wing sauce and let sit 15 minutes. Meanwhile, combine zucchini and 1 tablespoon oil in a large bowl and season with salt and pepper to taste. Transfer to prepared baking sheet and spread into a single layer. Sprinkle tops with cheese and bake until golden brown, 15 to 20 minutes.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high until shimmering. Add half of mushrooms, spread into an even layer, and cook, flipping occasionally, until browned and tender, about 5 minutes. Transfer to a plate and repeat with remaining 1 tablespoon oil and mushrooms.
4. Combine avocado and remaining 2 tablespoons wing sauce in a small bowl and mash until mostly smooth; season with salt and pepper to taste. Spread mixture over four slices of bread, then top evenly with mushrooms, lettuce, tomato, and onion. Place remaining bread slices on top and serve with zucchini.
Source: Hannaford fresh Magazine, July - August 2020