Photo: Eaters Collective
Roasted Red Pepper and Mozzarella Sandwiches
12 ingredients
Serves 4.
openrecipes
For this recipe, the ingredients in classic pesto have been altered to make a zesty sandwich spread with considerably fewer calories. The olive oil is reduced to make the sauce thicker. Reserve leftover pesto to season soups or pasta or for future sandwiches.
Estimated Nutrition (whole recipe, rough)
859
Calories
29g
Protein
34g
Fat
108g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Walnut | 1 walnut half (4g) | 26 |
| Almond | 1 almond (1.2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large red bell peppers, about 3/4 lb. each, quartered lengthwise and seeded
- 1 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper, to taste
- 1 cup loosely packed fresh basil leaves
- 1/4 cup chopped walnuts or almonds
- 1 Tbs. grated pecorino romano or Asiago cheese
- 1 garlic clove, chopped
- 3 Tbs. extra-virgin olive oil
- 2 Tbs. water
- 8 slices multigrain yeast bread (see related recipe at left) or other whole-grain bread, toasted
- 1/4 lb. low-fat mozzarella cheese, thinly sliced
- 2 cups loosely packed arugula leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes