Vegetarian Sandwich with Cheddar from Lac-St-Jean

30 minutes


  • Sesame and sunflower loaf,
    in slices 3.8 cm (1 ½ in.) thick
  • 20 ml (4 tsp.) mayonnaise
  • 5 ml (1 tsp.) Dijon mustard
  • 1 ml (¼ tsp.) lemon juice
  • 20 fresh blueberries
  • 60 ml (4 tbsp.) raspberry dressing
  • 4 artichokes, marinated
  • 6 white mushrooms, cut in quarters
  • 4 slices Perron cheddar cheese with Port wine
  • San Marino salad mix
  • Pepper


Cut the bread into four 3.8 cm (1½ in.) thick slices and make an opening along the top of each slice. Combine the mayonnaise, mustard, lemon juice and mushrooms. Add this mixture to the opening in each slice. Add the cheese and place under the grill. Top with artichokes and salad mix. Crush the blueberries in the dressing and drizzle over the salad to taste. Garnish with pepper.

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