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Veggie & Pesto Sandwich

Crisp and fresh, this sandwich contains whole ingredients that will keep your mind and body happy.
Course: Dinner, Lunch
Cuisine: Universal
Keyword: Budget-Friendly, Vegetarian
Servings: 4 people
Calories: 260kcal
Author: SkinnyMs.

Ingredients

  • 8 ounces white mushrooms sliced
  • 1 tablespoon + 2 teaspoons extra virgin olive oil
  • 4 1/4 red bell peppers cored, seeded, sliced, and roasted
  • 8 artisan whole grain bread slices
  • 1/4 cup mozzarella cheese low-fat, shredded
  • 2 roma tomatoes thinly sliced
  • 1 cup arugula packed
  • 1/4 cup pesto Basil & Spinach Pesto recipe

Instructions

  • Preheat oven to 375 degrees.
  • If roasting your own bell peppers, slice into fourths, place on a cookie sheet, drizzle with 2 teaspoons extra virgin olive oil and roast for 20 minutes. Allow to cool slightly before removing peeling. Roasted peppers can be purchased at your local grocery.
  • In a small skillet, add 1 tablespoon oil, heat to medium-low and sauté mushrooms until soft, about 8 minutes.
  • While mushrooms sauté, place bread cut side up on a cookie sheet, toast until lightly golden. Remove toast, add 1 tablespoon mozzarella, continue toasting until cheese melts. Remove bread from oven and top with pesto, mushrooms, bell peppers, tomatoes and arugula.

Nutrition

Serving: 1sandwich | Calories: 260kcal | Carbohydrates: 43g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 516mg | Fiber: 4g | Sugar: 6g |
SmartPoints (Freestyle): 8