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Ingredients

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Roasted Vegetables:

  • Red onionJulienned 70.0 g
  • MushroomsFinely Sliced 40.0 g
  • Sunflower oil 15.0 ml
  • ButternutSliced Lengthways 50.0 g
  • Red PeppersCut Lengthways 25.0 g
  • Yellow pepperCut Lengthways 10.0 g
  • Baby MarrowCut Lengthways 70.0 g

Red Pepper Pesto Mayo:

  • Hellmann's Tangy Mayonnaise 2.5kg 250.0 g
  • Red pepper pesto 60.0 ml

Basil Pesto Mayo:

  • Basil pesto 60.0 g

To Assemble:

  • Hellmann's Tangy Mayonnaise 2.5kg 50.0 g
  • Bread 3.0 slices

A great way to use up vegetables in a creative way. Play with different nuts and grains to create healthier sandwiches. Select unusual breads to elevate the sandwich.

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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 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.
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