Pesto Pepper Sandwiches

1. 1

   Toss peppers with dressing in large bowl; cover.

2. 2

   Refrigerate at least 1 hour to marinate.

3. 3

   Place cream cheese, pesto and lemon juice in large bowl of electric mixer fitted with paddle attachment.

4. 4

   Beat until well blended; set aside.

5. 5

   Remove peppers from marinade, reserving marinade.

6. 6

   Grill peppers over high heat for 5 to 8 minutes or until crisp-tender, turning and brushing occasionally with reserved marinade.

7. 7

   For each serving: Spread cut surfaces of each roll with 1 oz.

8. 8

   of the cream cheese mixture.

9. 9

   Fill with 1/4 cup of the arugula and 3 oz.

10. 10

    of the grilled peppers.

11. 11

    Serve immediately or wrap tightly in plastic wrap and refrigerate up to 4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.