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Roasted Pepper, Tomato, and Feta Sandwich with Pesto Mayonnaise

Yield 4 servings (serving size: 1 sandwich)
Adding mayonnaise to our pesto creates a mild, creamy spread that's great on nearly any sandwich.


  • 1 yellow bell pepper
  • 1 (8-ounce) loaf French bread
  • Pesto Mayonnaise
  • 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

Nutrition 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

How to Make It

  1. Preheat broiler.

  2. 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.

  3. 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.

  4. Totals include Pesto Mayonnaise.