1 tablespoon Dijon mustard
1 teaspoon lemon juice
2 tablespoons chopped fresh basil
6 kaiser rolls, split, toasted
1 tablespoon butter
6 leaves lettuce
6 tomato slices
1/3 cup balsamic vinegar
1/4 cup canna-olive oil (see our recipe)
1 tablespoon minced garlic
6 portobello mushroom caps
1/2 cup canna-mayo ( see our recipe )
1Preheat your outdoor grill for medium heat, and lightly oil for best results.
2Mix together your balsamic vinegar, canna-olive oil and garlic in a bowl.
3Place the portobello mushrooms gill-side up on a baking tray.
4Brush the mushrooms with the vinegar mixture and allow to marinate for around 5 minutes.
5Next move the marinated mushrooms to the preheated grill with the gill-side down.
6Go ahead and grill mushrooms until they are nice and tender, making sure to brush both sides of the mushrooms with the remaining marinade and grill about 4 minutes on each side.
7Now you can mix the canna-mayo, dijon mustard, lemon juice, and basil in a bowl.
8Then butter the toasted kaiser rolls, and spread with the canna-mayo mixture.
9Finally using the mushrooms, lettuce, and tomato slices evenly . make your 6 sandwiches and serve to your guests.