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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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  • 2 tsp (5 mL) Prepared pesto
  • 2 tsp (10 mL) Reduced fat mayonnaise
  • .25 tsp (1.25 mL) Dijon mustard
  • 2  Slices Dempster’s® Whole Wheat bread
  • 1  Medium Portobello mushroom, cut into thick slices
  • 1 tsp (5 mL) Olive oil
  • .33 cup (80 mLe pieces green leaf lettuce
  • .5 lb (250 g) Fresh Mozzarella, sliced


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.

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