Pesto and Roasted-Vegetable Sandwich Loaf
One portion of this dish contains around 7g of protein, 12g of fat, and a total of 201 calories. This recipe serves 16. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have basil pesto, uncut oblong loaf bread, chicken, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours and 20 minutes.
Instructions
Heat oven to 450F. 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.