Pesto and Roasted-Vegetable Sandwich Loaf

Health score
3%
Pesto and Roasted-Vegetable Sandwich Loaf
140 min.
16
201kcal

Suggestions


Indulge in the vibrant flavors of our Pesto and Roasted-Vegetable Sandwich Loaf, a delightful dish that is perfect for any occasion! Whether you're hosting a gathering, preparing a picnic, or simply looking for a satisfying snack, this sandwich loaf is sure to impress your guests and tantalize your taste buds.

Imagine layers of freshly roasted red and yellow bell peppers, along with earthy mushrooms, all tossed in a hint of olive oil and seasoned to perfection. These colorful vegetables are not only visually appealing but also packed with nutrients, making this sandwich a wholesome choice. Combined with tender diced chicken and a creamy basil pesto filling, each bite offers a burst of flavor that is both savory and satisfying.

The soft cream cheese with chives and onions adds a rich, tangy element that beautifully complements the other ingredients, while the fresh herbs provide a touch of elegance. This sandwich loaf is not just a meal; it's a culinary experience that brings together the best of antipasti, starters, and appetizers in one stunning presentation.

With a preparation time of just 140 minutes, you can easily create this impressive dish that serves 16 people. Perfect for sharing, this sandwich loaf is a crowd-pleaser that will leave everyone asking for seconds. So gather your ingredients, roll up your sleeves, and get ready to create a masterpiece that will elevate your next gathering!

Ingredients

  • medium bell pepper red cut into 12 pieces
  • medium bell pepper yellow cut into 12 pieces
  • cup mushrooms fresh whole cut in half
  • tablespoon vegetable oil 
  • tablespoons parsley fresh chopped
  • tablespoons salad dressing 
  • cups roasted chicken diced cooked
  • 0.5 cup salad dressing 
  • 0.3 cup basil pesto 
  • 15 ounces bread italian
  • ounces cream cheese with chives and onions soft
  • serving the petals from dandelion flowers fresh

Equipment

  • frying pan
  • oven

Directions

  1. 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.
  2. Bake uncovered 15 to 20 minutes or until crisp-tender. Refrigerate 15 minutes to chill.
  3. Coarsely chop roasted vegetables.
  4. Mix chopped vegetables, parsley and 2 tablespoons mayonnaise; set aside.
  5. Mix chicken, 1/2 cup mayonnaise and the pesto.
  6. Cut bread horizontally into 4 layers.
  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.
  9. Spread with remaining pesto filling. Top with remaining bread layer.
  10. Spread cream cheese over outside of sandwich loaf. Refrigerate at least 1 hour before serving.
  11. Garnish loaf with fresh herbs.
  12. Cut into 8 slices; cut each slice in half. Store covered in refrigerator.

Nutrition Facts

Calories201kcal
Protein17.23%
Fat48.81%
Carbs33.96%

Properties

Glycemic Index
12.72
Glycemic Load
10.99
Inflammation Score
-5
Nutrition Score
8.4947825391655%

Flavonoids

Apigenin
1.08mg
Luteolin
0.13mg
Kaempferol
0.01mg
Myricetin
0.09mg
Quercetin
0.1mg

Nutrients percent of daily need

Calories:200.94kcal
10.05%
Fat:10.94g
16.84%
Saturated Fat:3.98g
24.86%
Carbohydrates:17.14g
5.71%
Net Carbohydrates:16.19g
5.89%
Sugar:3.3g
3.67%
Cholesterol:27.75mg
9.25%
Sodium:345.19mg
15.01%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.69g
17.38%
Vitamin C:24mg
29.09%
Selenium:13.9µg
19.85%
Vitamin B3:3.05mg
15.24%
Vitamin K:15.7µg
14.96%
Vitamin B1:0.22mg
14.4%
Vitamin B2:0.2mg
12.04%
Vitamin A:568.8IU
11.38%
Folate:41.98µg
10.49%
Phosphorus:87.25mg
8.73%
Manganese:0.17mg
8.36%
Iron:1.48mg
8.2%
Vitamin B6:0.15mg
7.74%
Vitamin B5:0.47mg
4.68%
Zinc:0.69mg
4.58%
Potassium:151.18mg
4.32%
Copper:0.08mg
4.18%
Magnesium:16.52mg
4.13%
Calcium:39.3mg
3.93%
Fiber:0.95g
3.8%
Vitamin E:0.57mg
3.79%
Vitamin B12:0.08µg
1.41%