Ingredients
1 yellow bell pepper
1 8oz loaf french bread
Pesto Mayo:
2 TBS light mayo
2 TBS classic pesto
1/8 tsp salt
1/8 tsp black pepper
1/2 c (2oz) crumbled feta cheese
8 (1/4 in thick) slices tomato
4 (1/8 in thick) slices red onion, separated into rings
Preparation
Preheat broiler Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 min or until blackened. Place in a zip top plastic bag; seal. Let stand 15 min. Peel and cut each piece in half. Cut loaf in half lengthwise. Spread Pesto Mayo evenly over bottom half of loaf; sprinkle with feta. Arrange bell pepper, tomato, and onion over bottom half of loaf, top with remaining half. Cut loaf into 4 sandwiches.
Pesto - combine all ingredients in a sm bowl. Yield: 1/4 c (serv size is 1 TBS). Note: pesto mayo will keep for up to 5 days in fridge when stored in airtight container
