Pesto Veggie Sandwich

It's spring time and I'm dreaming of picnics, may be why I am loving sandwiches right now. The grilled flavor brings the warmth without the heavy comfort winter food. I also love how creative you can be in mixing up different combinations.

Ingredients: portabella mushroom, fresh spinach, asparagas, pesto, whole wheat rolls, and cheese (I prefer cheddar but feta works great too).

Directions: Grill or pan fry asparagas and mushrooms. Boil water and add spinach cooking until soft. Spread pesto on one bun and put cheese on the other and broil for 2 minutes to get that nice crusty on the outside, soft and chewy on the inside texture. Add veggies and dinner in 10 minutes is done! These make great leftovers, hike lunch, picnic fun, etc.