0.75 oz. Hellmann’s® or Best Foods® Real Mayonnaise
0.5 oz. Basil, fresh
1 oz. Parmesan cheese
0.5 oz. Pine nuts
2 Garlic cloves
1.25 oz. Hellmann’s® or Best Foods® Real Mayonnaise
0.25 oz. Slivered almonds
0.25 oz. Parmesan cheese
0.10 oz. Flat leaf parsley, finely chopped
1.75 oz. Roasted red pepper
0.25 fl. oz. Lemon Juice
Salt and pepper, to taste
0.50 oz. Hellmann’s®/Best Foods® Real Mayonnaise
2.5 oz. Veggie burger
2 oz. Grilled vegetables (such as onion, squash, or zucchini), sliced
Vegetable oil, as needed
2 slices Focaccia bread, cut into sandwich portions
0.25 oz. Baby spinach
0.5 oz. Roasted red pepper
Prepare Pesto Mayonnaise: In a food processor, combine basil, Parmesan cheese, pine nuts and 1 garlic clove. Pulse until mixture is fine. Slowly add the 0.75 oz. Hellmann’s®/Best Foods® Real Mayonnaise while continuing to run the food processor until the ingredients are well combined. Reserve refrigerated.
Prepare Roasted Red Pepper Mayonnaise: In a food processor, combine almonds, Parmesan cheese, and parsley. Pulse until ingredients are finely chopped. Add 1 garlic clove, red pepper, and lemon juice to the food processor and pulse until thick and well combined. Add 1.25 oz. mayonnaise to the food processor and pulse until evenly combined. Add salt and pepper to taste. Reserve refrigerated.
Preheat grill to medium-high.
Place veggie burger on grill and grill until cooked through. Meanwhile, toss vegetables with oil and grill until hot and tender, about 3 minutes per side.
To assemble the burger, spread focaccia bread with mayonnaise, and grill until toasted. Spread 0.35 oz. roasted red pepper mayonnaise on the heel of the sandwich, top with veggie burger patty, baby spinach, roasted red pepper, and grilled vegetables. Spread 0.35 oz. pesto mayonnaise on the crown of the sandwich. Serve immediately.