Menu
Chef Reward Points

I work at ...

Continue

We are tailoring content specific to your business.

Ingredients

+

Roasted Vegetables:

  • Red onion (julienned) 70 g
  • 50 g Butternut (sliced lengthways)
  • 25 g Red pepper (cut lengthways)
  • 10 g Yellow pepper (cut lengthways)
  • Mushrooms (finely sliced) 40 g
  • 70 g Baby marrow (cut lengthways)
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    7 g
    Added to cart: Robertsons Veggie Seasoning
  • Sunflower oil 15 ml

Red Pepper Pesto Mayo:

  • Hellmann's Fine Whip Salad Cream 5kg
    Hellmann's Fine Whip Salad Cream 5kg
    250 g
    Added to cart: Hellmann's Fine Whip Salad Cream 5kg
  • 60 ml Red pepper pesto

Basil Pesto Mayo:

  • Hellmann's Fine Whip Salad Cream 5kg
    Hellmann's Fine Whip Salad Cream 5kg
    250 g
    Added to cart: Hellmann's Fine Whip Salad Cream 5kg
  • Basil pesto 60 g

To assemble:

  • Hellmann's Fine Whip Salad Cream 5kg
    Hellmann's Fine Whip Salad Cream 5kg
    50 g
    Added to cart: Hellmann's Fine Whip Salad Cream 5kg
  • 3 slices Bread of your choice

Preparation

  1. Roasted Vegetables:

    • Pre-heat oven to 170 °C.
    • Season vegetables with Robertsons Veggie Seasoning and toss in oil.
    • Do not mix the vegetables as this will affect layering when assembling.
    • Roast for 10 minutes.
  2. Red Pepper Pesto Mayo:

    • Mix ingredients together until combined.
  3. Basil Pesto Mayo:

    • Mix together Hellmann's Fine Whip and pesto until combined.
  4. To assemble:

    • Spread Hellmann's Fine Whip equally over 3 slices of bread.
    • Top bread with butternut and red onion, drizzle with Basil Pesto Mayo.
    • Add another slice of bread and top with mushroom, followed by baby marrow and then a drizzle of Red Pepper Pesto Mayo.
    • Top with red and yellow peppers and add the final slice of bread to complete the sandwich.
    • Toast in a sandwich press until golden brown.