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.
|1 tsp||(5 mL) Prepared pesto|
|2 tsp||(10 mL) Reduced fat mayonnaise|
|.25 tsp||(1.25 mL) Dijon mustard|
|2||Slices Dempster’s® Healthy Way® Say No to Fat & Sugar!|
|1||Medium Portobello mushroom, cut into thick slices|
|1 tsp||(5 mL) Olive oil|
|.33 cup||(80 mL) Shredded purple cabbage|
|1 tbsp||(15 mL) Packed alfalfa sprouts|
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 / Conseils For added protein, add a few slices of Natural Selections™ Oven-Roasted Chicken Breast.
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