Pesto and Roasted-Vegetable Sandwich Loaf

 

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 oblong loaf Italian bread (15 to 16 ounces)

1

container (8 ounces) soft cream cheese with chives and onions

Fresh herbs and herb flowers, if desired

• 1 Heat oven to 450ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 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.
• 2 Coarsely chop roasted vegetables. Mix chopped vegetables, parsley and 2 tablespoons mayonnaise; set aside. Mix chicken, 1/2 cup mayonnaise and the pesto.
• 3 Cut bread horizontally 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.
• 4 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. Store covered in refrigerator.