Makes two sandwiches
15 button mushrooms, sliced
2 cloves garlic (minced)
freshly ground black pepper
1/4 head red cabbage, thinly sliced
Pinch of salt
1/4 cup apple cider vinegar
3 tbsp mayonnaise
2 tbsp Dijon mustard
2 tbsp horseradish sauce
4 slices rye or pumpernickel bread
4 slices reduced-fat edam cheese
The first step is to prepare all your ingredients. Heat two frying pans over a medium heat. Add a little Flora Light to each pan. In one pan, add the mushrooms, garlic and black pepper. Let cook for 5 minutes.
In the second pan, add the red cabbage, salt and pepper and let cook for 2 minutes. Add the vinegar and let cook for 5 more minutes.
While they are cooking, mix up the dressing. Combine mayonnaise, Dijon mustard and horseradish sauce in a small bowl.
Spread Flora Light onto all four slices of the bread. Then spread the dressing over the bread. Add mushrooms to each sandwich. Add a slice of cheese on top of the mushrooms. Cover the cheese in cabbage. Add one more slice of cheese on top of the cabbage.
Option: Grill the sandwiches until the cheese melts.