Roasted Pepper, Tomato And Feta Sandwich With Pesto Mayo

• 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

1. Preheat broiler
2. 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.
3. 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.
4. Pesto - combine all ingredients in a sm bowl. Yield: 1/4 c (serv size is 1 TBS).
5. Note: pesto mayo will keep for up to 5 days in fridge when stored in airtight container

yellow bell pepper, bread, mayo, classic pesto, salt, black pepper, feta cheese, tomato, red onion

Taken from www.epicurious.com/recipes/member/views/roasted-pepper-tomato-and-feta-sandwich-with-pesto-mayo-50027854 (may not work)