Roasted Pepper, Tomato And Feta Sandwich With Pesto Mayo Recipe

Name: Roasted Pepper, Tomato And Feta Sandwich With Pesto Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 yellow bell pepper; 1 8oz loaf french bread; Pesto Mayo:; 2 TBS light mayo; 2 TBS classic pesto; 1/8 tsp salt; 1/8 tsp black pepper; 1/2 c (2oz) crumbled feta cheese; 8 (1/4 in thick) slices tomato; 4 (1/8 in thick) slices red onion, separated into rings

Servings: persons

1 yellow bell pepper
1 8oz loaf french bread
Pesto Mayo:
2 TBS light mayo
2 TBS classic pesto
1/8 tsp salt
1/8 tsp black pepper
1/2 c (2oz) crumbled feta cheese
8 (1/4 in thick) slices tomato
4 (1/8 in thick) slices red onion, separated into rings

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 min or until blackened. Place in a zip top plastic bag; seal. Let stand 15 min. Peel and cut each piece in half.
3
Cut loaf in half lengthwise. Spread Pesto Mayo 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
Pesto - combine all ingredients in a sm bowl. Yield: 1/4 c (serv size is 1 TBS).
5
Note: pesto mayo will keep for up to 5 days in fridge when stored in airtight container

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 yellow bell pepper, 1 8oz loaf french bread, Pesto Mayo:, 2 TBS light mayo, and more.

Yes, Roasted Pepper, Tomato And Feta Sandwich With Pesto Mayo falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Pepper, Tomato And Feta Sandwich With Pesto Mayo

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