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Pesto and Roasted-Vegetable Sandwich Loaf

Pesto and Roasted-Vegetable Sandwich Loaf
Pesto and Roasted-Vegetable Sandwich Loaf requires approximately 2 hours and 20 minutes from start to finish. This recipe serves 16. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 197 calories, 7g of protein, and 12g of fat. If you have cream cheese, bell pepper, chicken, and

Instructions

1
Heat oven to 450ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Toss bell peppers and mushrooms with oil in pan.
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Cooking SprayCooking Spray
Bell PepperBell Pepper
MushroomsMushrooms
JellyJelly
RollRoll
Cooking OilCooking Oil
Equipment you will use
OvenOven
Frying PanFrying Pan
2
Bake uncovered 15 to 20 minutes or until crisp-tender. Refrigerate 15 minutes to chill.
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OvenOven
3
Coarsely chop roasted vegetables.
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VegetableVegetable
4
Mix chopped vegetables, parsley and 2 tablespoons mayonnaise; set aside.
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MayonnaiseMayonnaise
VegetableVegetable
ParsleyParsley
5
Mix chicken, 1/2 cup mayonnaise and the pesto.
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MayonnaiseMayonnaise
Whole ChickenWhole Chicken
PestoPesto
6
Cut bread horizontally into 4 layers.
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BreadBread
7
Place bottom layer on plate or tray.
8
Spread with half of the pesto filling. Top with bread layer. Spoon vegetable filling over bread layer. Top with bread layer.
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VegetableVegetable
SpreadSpread
BreadBread
PestoPesto
9
Spread with remaining pesto filling. Top with remaining bread layer.
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SpreadSpread
BreadBread
PestoPesto
10
Spread cream cheese over outside of sandwich loaf. Refrigerate at least 1 hour before serving.
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Cream CheeseCream Cheese
SpreadSpread
11
Garnish loaf with fresh herbs.
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Fresh HerbsFresh Herbs
12
Cut into 8 slices; cut each slice in half. Store covered in refrigerator.
DifficultyExpert
Ready In2 hrs, 20 m.
Servings16
Health Score3
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