Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Jean Kressy
Recipe by Cooking Light September 2002

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Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

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Directions

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  • Preheat broiler.

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  • 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.

Nutrition Facts

256 calories; calories from fat 28%; fat 8.1g; saturated fat 3.2g; mono fat 3g; poly fat 1.3g; protein 8.8g; carbohydrates 37.3g; fiber 3.2g; cholesterol 14mg; iron 2.2mg; sodium 713mg; calcium 157mg.
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