Roasted Pepper, Tomato, and Feta Sandwich with Pesto Mayonnaise

Vegetarian
Health score
18%
Roasted Pepper, Tomato, and Feta Sandwich with Pesto Mayonnaise
45 min.
4
258kcal

Suggestions


Indulge in the vibrant flavors of our Roasted Pepper, Tomato, and Feta Sandwich with Pesto Mayonnaise, a delightful vegetarian treat that’s perfect for any occasion. Whether you’re looking for a satisfying snack, a light appetizer, or a flavorful addition to your antipasti spread, this sandwich is sure to impress. With its combination of roasted bell peppers, juicy tomatoes, and creamy feta cheese, each bite bursts with freshness and taste.

The preparation is simple yet rewarding, taking just 45 minutes from start to finish. The key to this sandwich lies in the roasted bell peppers, which develop a smoky sweetness when broiled to perfection. Paired with the tangy notes of pesto mayonnaise, this sandwich elevates the classic combination of vegetables and cheese to a whole new level. The crispy French bread serves as the ideal vessel, providing a satisfying crunch that complements the soft, flavorful fillings.

Not only is this sandwich a feast for the taste buds, but it also offers a balanced nutritional profile, making it a guilt-free indulgence at only 258 calories per serving. Perfect for a quick lunch, a picnic, or a cozy dinner at home, this Roasted Pepper, Tomato, and Feta Sandwich is a must-try for anyone who appreciates delicious, wholesome food. Gather your ingredients and get ready to savor a delightful culinary experience!

Ingredients

  • ounces feta cheese crumbled
  • ounce bread french
  • servings pesto mayonnaise 
  • 0.5 inch onion red separated
  • inch tomatoes 
  •  bell pepper yellow

Equipment

  • baking sheet
  • aluminum foil
  • broiler
  • ziploc bags

Directions

  1. Preheat broiler.
  2. Cut bell pepper in half lengthwise; discard seeds and membranes.
  3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.
  4. Place in a zip-top plastic bag; seal.
  5. Let stand 15 minutes. Peel and cut each piece in half.
  6. Cut loaf in half lengthwise.
  7. Spread Pesto Mayonnaise evenly over bottom half of loaf; sprinkle with feta. Arrange bell pepper, tomato, and onion over bottom half of loaf; top with remaining half.
  8. Cut loaf into 4 sandwiches.
  9. Totals include Pesto Mayonnaise.

Nutrition Facts

Calories258kcal
Protein14.13%
Fat34.8%
Carbs51.07%

Properties

Glycemic Index
43.13
Glycemic Load
22.85
Inflammation Score
-6
Nutrition Score
12.714782626733%

Flavonoids

Naringenin
0.01mg
Luteolin
0.3mg
Isorhamnetin
0.02mg
Kaempferol
0.01mg
Myricetin
0.07mg
Quercetin
0.38mg

Nutrients percent of daily need

Calories:258.22kcal
12.91%
Fat:10.03g
15.44%
Saturated Fat:3.15g
19.72%
Carbohydrates:33.14g
11.05%
Net Carbohydrates:31.36g
11.4%
Sugar:3.15g
3.5%
Cholesterol:13.82mg
4.61%
Sodium:643.84mg
27.99%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.17g
18.34%
Vitamin C:54.79mg
66.41%
Vitamin B1:0.43mg
28.89%
Selenium:18.43µg
26.33%
Vitamin B2:0.37mg
21.74%
Folate:82.26µg
20.57%
Manganese:0.34mg
16.89%
Vitamin B3:3.15mg
15.73%
Iron:2.54mg
14.09%
Calcium:126.99mg
12.7%
Phosphorus:114.84mg
11.48%
Vitamin A:432.3IU
8.65%
Vitamin B6:0.17mg
8.61%
Fiber:1.78g
7.1%
Zinc:1.05mg
7.01%
Copper:0.12mg
6.17%
Magnesium:24.58mg
6.14%
Potassium:141.67mg
4.05%
Vitamin B12:0.24µg
3.99%
Vitamin B5:0.38mg
3.78%
Vitamin E:0.15mg
1.01%
Source:My Recipes