PESTO AND ROASTED-VEGETABLE SANDWICH LOAF
Wow your guests with this easy-to-make layered sandwich!
Provided by Bree Hester
Categories Entree
Time 2h20m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Toss bell peppers and mushrooms with oil in pan. Bake uncovered 15 to 20 minutes or until crisp-tender. Refrigerate 15 minutes to chill.
- Coarsely chop roasted vegetables. Mix chopped vegetables, parsley and 2 tablespoons mayonnaise; set aside. Mix chicken, 1/2 cup mayonnaise and the pesto.
- Cut bread horizontally into 4 layers. Place bottom layer on plate or tray. Spread with half of the pesto filling. Top with bread layer. Spoon vegetable filling over bread layer. Top with bread layer. Spread with remaining pesto filling. Top with remaining bread layer.
- Spread cream cheese over outside of sandwich loaf. Refrigerate at least 1 hour before serving. Garnish loaf with fresh herbs. Cut into 8 slices; cut each slice in half. Store covered in refrigerator.
Nutrition Facts : Calories 235, Carbohydrate 15 g, Cholesterol 35 mg, Fat 1, Fiber 1 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Namara Joan
[email protected]This sandwich loaf was a bit too oily for my taste. I think I would use less olive oil next time.
Shobi Khan Tanoli
[email protected]I'm not a big fan of pesto, but I really enjoyed this sandwich loaf. The roasted vegetables added a nice sweetness that balanced out the pesto.
Abenathîê Dlamini
[email protected]This sandwich loaf is perfect for a quick and easy lunch or dinner. It's also a great way to get your kids to eat their vegetables.
Richecarde Richecarde
[email protected]I made this sandwich loaf for a party and it was a huge hit! Everyone loved the unique flavor combination.
Gladys Powell
[email protected]This sandwich loaf was a great way to use up leftover pesto and roasted vegetables. It was easy to make and very tasty.
Looky Mohamed
[email protected]OMG! This sandwich loaf is amazing! The pesto and roasted vegetables are the perfect combination. I will definitely be making this again and again.
Emem Udokpoh
[email protected]I found this sandwich loaf to be a bit bland. The pesto and roasted vegetables didn't really add much flavor. I think I would try a different recipe next time.
Adrianna Woodford
[email protected]The pesto and roasted vegetable sandwich loaf was a bit dry for my taste, but the flavor was good. I think I would add more pesto or roasted vegetables next time.
Someone generic
[email protected]This sandwich loaf was easy to make and very tasty. I used a store-bought pesto and roasted vegetables, which made it even easier. I will definitely be making this again.
Hridoy
[email protected]I tried this recipe and it turned out great! The bread was fluffy and the pesto and roasted vegetables were a perfect combination. I will definitely be making this again.
Faizan Nasir
[email protected]This sandwich loaf was delicious! The pesto and roasted vegetables gave it a unique and flavorful taste. I would definitely make it again.
Barbara Anderson-Johnson
[email protected]Loved the combination of pesto and roasted vegetables in this sandwich loaf. It was so flavorful and moist. The bread was also very easy to make.
Lewah Rose taleii
[email protected]This pesto and roasted vegetable sandwich loaf was a hit! The flavors were incredible, and the bread was perfectly soft and fluffy. I'll definitely be making this again.