Pesto And Roasted Vegetable Sandwich Loaf Recipes

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ROASTED VEGETABLE PESTO PANINI



Roasted Vegetable Pesto Panini image

Roasted Vegetable Pesto Panini is a delicious sandwich, full of healthy roasted vegetables along with a spreading of pesto, and topped with cheese! Use your panini maker, or make it on the stove top. So easy and delish!

Provided by Sue Ringsdorf

Categories     Main Course     Sandwich

Time 23m

Number Of Ingredients 10

8 slices French bread (- I use my homemade french bread on this site)
1/2 cup pesto sauce (- I use my homemade pesto on this site)
2 Tablespoons butter spread
4 slices monterey jack cheese (- or any cheese you like)
1 Tablespoon olive oil
4 cups baby spinach
2 cup plum tomatoes (- halved)
2-3 cups sliced mushrooms
12 oz. marinated artichoke hearts (- strained and chopped)
salt and pepper (- to taste)

Steps:

  • In a medium saucepan, heat olive oil over medium high heat. Add spinach, tomatoes, mushrooms, salt and pepper - and cook until soft. Add artichoke hearts and remove from heat.
  • Meanwhile, heat panini grill (or use a pan on stovetop). Take bread and spread butter on one side of the bread only. On the other side of bread, spread pesto sauce.
  • To assemble sandwiches, turn butter side down and arrange roasted vegetables on the pesto side of four of the slices of bread. Add cheese on top of vegetables, and then place other piece of bread on top, butter side up.
  • Place two sandwiches on the panini grill and cook until bread gets nice grill marks, and the cheese melts. Repeat with other two sandwiches. Serve immediately.

Nutrition Facts : Calories 628 kcal, Carbohydrate 49 g, Protein 28 g, Fat 38 g, SaturatedFat 11 g, Cholesterol 27 mg, Sodium 1497 mg, Fiber 8 g, Sugar 9 g, ServingSize 1 serving

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

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

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