Per Sandwich:

1-Small baguette or sub roll

1-Portabella mushroom cap

2 oz cooked asparagus (steamed is fine)

2 oz smoked mozzarella sandwich

1 oz basil mayonnaise

Grill mushroom cap, add cheese and asparagus to melt cheese and warm asparagus. Place on bread with mayonnaise.

BASIL 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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