Sandwich and Wrap Recipes

Pesto and Roasted Vegetable Sandwich Loaf

Wow your guests with this easy-to-make layered Pesto and Roasted Vegetable Sandwich Loaf!

Pesto and Roasted Vegetable Sandwich Loaf recipe

Prep: 45 min | Yield: 16 servings


  • 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 (15 to 16 ounce) oblong loaf Italian bread
  • 1 (8 ounce) container soft cream cheese with chives and onions
  • Fresh herbs and herb flowers, if desired


  1. Heat oven to 450 degrees F.
  2. Spray a 15 1/2 x 10 1/2 x 1 inch jellyroll pan with cooking spray.
  3. Toss bell peppers and mushrooms with oil in pan.
  4. Bake uncovered for 15 to 20 minutes or until crisp-tender.
  5. Refrigerate for 15 minutes to chill.
  6. Coarsely chop roasted vegetables.
  7. Mix chopped vegetables, parsley and 2 tablespoons mayonnaise; set aside.
  8. Mix chicken, 1/2 cup mayonnaise and the pesto.
  9. Cut bread horizontally into 4 layers.
  10. Place bottom layer on plate or tray. Spread with half of the pesto filling.
  11. Top with bread layer.
  12. Spoon vegetable filling over bread layer.
  13. Top with bread layer.
  14. Spread with remaining pesto filling.
  15. Top with remaining bread layer.
  16. Spread cream cheese over outside of sandwich loaf.
  17. Refrigerate at least 1 hour before serving.
  18. Garnish loaf with fresh herbs.
  19. Cut into 8 slices; cut each slice in half.
  20. Store covered in refrigerator.


Basil pesto is found in 2 places in most grocery stores. Check the refrigerated pasta case and the pasta sauce aisle.

Chopped cooked roast beef instead of the chicken is another option for this oversized sandwich.


Per serving: Calories 235 Calories from Fat 145 Total Fat 16g Saturated Fat 5g Cholesterol 35mg Sodium 290mg Total Carbohydrate 15g Dietary Fiber 1g Protein 9g

% Daily Value*: Vitamin A 14% Vitamin C 20% Calcium 4% Iron 8%

Exchanges: 1 Starch; 1 High-Fat Meat; 1 Fat

* Percent Daily Values are based on a 2,000 calorie diet.


Recipe and photo used with permission from: Betty Crocker

by Bree Hester

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