Grilled Portobello Mushroom Sandwich with Pesto Aioli
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.
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
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.