Best Pesto And Roasted Vegetable Sandwich Loaf Recipes

PESTO AND ROASTED-VEGETABLE SANDWICH LOAF

Pesto and Roasted-Vegetable Sandwich Loaf image

Wow your guests with this easy-to-make layered sandwich!

Provided by Bree Hester

Categories Entree

Time 2h20m

Yield 16

Number Of Ingredients 12

Ingredients

1 medium red bell pepper, cut into 12 pieces
1 medium yellow bell pepper, cut into 12 pieces
1 cup whole fresh mushroom, cut in half
1 tablespoon olive or vegetable oil
2 tablespoons chopped fresh parsley
2 tablespoons mayonnaise or salad dressing
2 cups diced cooked chicken
1/2 cup mayonnaise or salad dressing
1/4 cup basil pesto
1 uncut oblong loaf Italian bread (15 to 16 ounces)
1 container (8 ounces) soft cream cheese with chives and onions
Fresh herbs and herb flowers, if desired

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

PESTO CHICKEN AND ROASTED VEGETABLE SANDWICH LOAF

Pesto Chicken and Roasted Vegetable Sandwich Loaf image

I have made this several times for various luncheons for the ladies in my Bible Study group and for the ladies' Christmas party as well. It is a beautiful additional to the buffet. It looks a little complicated, but it is really quite simple to make. It takes a little more time than just throwing together the normal finger sandwiches usually served at luncheons or showers, but well worth the extra effort.

Provided by Lisa Myrick @Heavenlybliss

Categories Other Appetizers

Number Of Ingredients 11

Ingredients

1 medium red bell pepper, cut into 12 pieces
1 medium yellow bell pepper, cut into 12 pieces
1 cup(s) whole mushrooms, cut in half
1 tablespoon(s) olive oil or vegetable oil
2 tablespoon(s) chopped fresh parsley
2 tablespoon(s) mayonnaise or salad dressing
2 cup(s) diced cooked chicken
1/2 cup(s) mayonnaise or salad dressing
1/4 cup(s) basil pesto
16 ounce(s) oblong italian bread loaf
8 ounce(s) soft cream cheese with chives and onions

Steps:

Heat oven to 450 degrees. Spray 10 x 15 jelly roll pan 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 the vegetables. Mix chopped vegetables, parsley, and 2 tablespoons mayonnaise; set aside.
Mix chicken, 1/2 cup mayonnaise, and pesto in a separate bowl and set aside.
Cut bread lengthwise into 4 layers. Place bottom layer on plate or tray. Spread with half of the pesto filling. Top with another bread layer. Spoon vegetable filling over bread layer. Top with another 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. Cut into 8 slices; cut each slice in half vertically, making 16 appetizer portions. Store covered in refrigerator.
NOTE: If this is to be served alongside several appetizers, I cut it into the 8 slices, and then cut those slices in half to make 16 appetizers. If it is to be served as the main dish, perhaps alongside soup or a salad, then I just cut it into 8 slices, and skip slicing those in half. It makes 8 decent sized sandwiches.