Roasted Pepper, Tomato, and Feta Sandwich with Pesto Mayonnaise

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

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Nutritional Information

Amount per serving
  • Calories: 256
  • Calories from fat: 28%
  • Fat: 8.1g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.3g
  • Protein: 8.8g
  • Carbohydrate: 37.3g
  • Fiber: 3.2g
  • Cholesterol: 14mg
  • Iron: 2.2mg
  • Sodium: 713mg
  • Calcium: 157mg

Ingredients

  • 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

Preparation

  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.
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