Roasted Pepper, Tomato, and Feta Sandwich with Pesto Mayonnaise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Adding mayonnaise to our pesto creates a mild, creamy spread that's great on nearly any sandwich. 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 |
Directions:
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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