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Grilled Portobello Mushroom Sandwich with Pesto Aioli

Preparation 5 min
Total 15 min
1 Serving

Coated with creamy reduced fat mayonnaise, topped with Alfalfa sprouts on a bed of shredded purple cabbage, this light and refreshing vegetarian sandwich a great lunch option.

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MADE WITH Pain à 100 % de blé entier de Dempster’s®

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INGREDIENTS

  • 2  Slices Dempster's® 100% Whole Wheat Bread
  • 2 tsp (5 mL) Prepared pesto
  • 2 tsp (10 mL) Reduced fat mayonnaise
  • 1/4 tsp (1.25 mL) Dijon mustard
  • 1  Medium Portobello mushroom, cut into thick slices
  • 1 tsp (5 mL) Olive oil
  • 1/3 cup (80 mL) pieces green leaf lettuce
  • 1/2 lb (250 g) Fresh Mozzarella, sliced

DIRECTIONS

  1. PREHEAT grill to medium heat. MIX together pesto, mayonnaise and mustard, set aside. TOSS mushroom slices with oil. Place on grill and cook for 5 minutes per side. SPREAD pesto aioli over one slice of bread.  TOP with cabbage, mushroom, alfalfa sprouts, and remaining bread slice to form sandwich.

Tips: For added protein, add a few slices of Oven-Roasted Chicken Breast.

RECIPE TAGS

Sandwich vegetarian easy