1 Small Baguette or Sub Roll
1 Portabella Mushroom Cap
2 oz cooked Asparagus (steamed is fine)
2 oz Smoked Mozzarella
1 oz Basil Mayonnaise (see recipe)
Grill mushroom cap, add cheese and asparagus to melt cheese and warm asparagus. Place on bread with mayonnaise.
1 cup Duke’s Mayonnaise
1/3 cup basil
½ tsp lemon juice
1/3 cup olive oil – or veg oil
In blender make a pesto by blending basil, lemon juice and oil. In mixing bowl whisk together mayoonnaise and pesto.
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