Roasted Pepper, Tomato, and Feta Sandwich with Pesto Mayonnaise

recipe
Adding mayonnaise to our pesto creates a mild, creamy spread that's great on nearly any sandwich.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional Information

Calories 256
Caloriesfromfat 28 %
Fat 8.1 g
Satfat 3.2 g
Monofat 3 g
Polyfat 1.3 g
Protein 8.8 g
Carbohydrate 37.3 g
Fiber 3.2 g
Cholesterol 14 mg
Iron 2.2 mg
Sodium 713 mg
Calcium 157 mg

Ingredients

1 yellow bell pepper
1 (8-ounce) loaf French bread
1/2 cup (2 ounces) crumbled feta cheese
8 (1/4-inch-thick) slices tomato
4 (1/8-inch-thick) slices red onion, separated into rings

Preparation

Preheat broiler.

Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut each piece in half.

Cut loaf in half lengthwise. Spread Pesto Mayonnaise evenly over bottom half of loaf; sprinkle with feta. Arrange bell pepper, tomato, and onion over bottom half of loaf; top with remaining half. Cut loaf into 4 sandwiches.

Totals include Pesto Mayonnaise.

Jean Kressy,

Cooking Light

September 2002
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