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Pesto and Roasted Vegetable Sandwich Loaf RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe was provided by Cindy Hartlin from Oakville, Ontario, Canada.

Ingredients

1 md Red bell pepper, cut into 12 pieces
1 md Yellow bell pepper, cut into 12 pieces
1 c Whole mushrooms, cut in half
1 tb Olive or vegetable oil
2 tb Chopped fresh parsley
2 tb Mayonnaise or salad dressing
2 c Diced cooked chicken
1/2 c Mayonnaise or salad dressing
1/4 c Basil pesto
1 Uncut oblong loaf (15 - 16 oz) Italian bread
1 Container (9 oz.) soft cream cheese with chives & onions
Fresh herbs and herb flowers if desired

Method
  • Heat oven to 450ºF.
  • Spray jelly roll pan, 15 1/2 x 10 1/2 x 1 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 vegetables.
  • Mix chopped vegetables, parsley and 2 tablespoons mayonnaise. Set aside.
  • Mix chicken, 1/2 cup mayonnaise and pesto.
  • Cut bread lengthwise 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 and store covered in refrigerator.

Serves 16

Cindy Hartlin

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