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
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Maggie Mabelebele
[email protected]Can I freeze this sandwich loaf?
Isiaq Rashidat
[email protected]How long can I store this sandwich loaf in the refrigerator?
Rai Muzaffar
[email protected]Can I use frozen vegetables in this recipe?
UNIKE HRM
[email protected]I'm allergic to pesto. Is there a way to make this sandwich loaf without it?
Primo H8
[email protected]This recipe is way too complicated. I don't have time to roast vegetables and make pesto from scratch.
Nadia Gutierrez
[email protected]I followed the recipe exactly, but my sandwich loaf didn't rise properly. I'm not sure what I did wrong.
Susan Levenspiel
[email protected]I found this recipe to be a bit bland. I think it would have been better with more seasoning.
Muno Maxamud
[email protected]I'm not sure what went wrong, but my sandwich loaf didn't turn out very well. The vegetables were soggy and the pesto was too strong.
Nsubuga Herman
[email protected]This sandwich loaf is perfect for a picnic or potluck. It's easy to transport and everyone loves it.
Alice Mueni
[email protected]I love the combination of pesto and roasted vegetables in this sandwich loaf. It's a great way to change up your usual sandwich routine.
Rapunzel Swan
[email protected]This is my new favorite sandwich recipe! It's so flavorful and satisfying.
Isgsejj Lehsj
[email protected]I've made this sandwich loaf several times now and it's always a hit. It's so easy to make and it's always delicious.
Chodhri Rizwan
[email protected]This recipe is a lifesaver! I'm always looking for new and exciting ways to use up leftover vegetables.
James Burnham
[email protected]I made this sandwich loaf for my kids and they loved it! It's a great way to get them to eat their vegetables.
James Robert
[email protected]This is a great recipe for a quick and easy lunch or dinner. I love that you can use any type of vegetables you have on hand.
Razz Mandal
[email protected]I'm not a big fan of pesto, but this sandwich loaf was surprisingly delicious! The roasted vegetables balanced out the strong flavor of the pesto perfectly.
mr kenzo
[email protected]This sandwich loaf was a huge hit at my party! The pesto and roasted vegetables added so much flavor and texture. I will definitely be making this again.