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Roasted Vegetables:

  • Red onion (julienned) 70 g
  • Mushrooms (finely sliced) 40 g
  • Sunflower oil 15 ml
  • Butternut (sliced lengthways) 50 g
  • Red pepper (cut lengthways) 25 g
  • Yellow pepper (cut lengthways) 10 g
  • Baby marrow (cut lengthways) 70 g

Red Pepper Pesto Mayo:

Basil Pesto Mayo:

To Assemble:

  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 Tangy Mayonnaise and pesto until combined.
  4. To Assemble:

    • Spread Hellmann's Tangy Mayonnaise 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.