To lighten up with classic Mozzarella, Red Pepper and Pesto Sandwich, this recipe thinned out high-fat pesto with fat-free mayonnaise.
3 tablespoons fat-free mayonnaise
1-1/2 tablespoon store-bought pesto sauce
8 ounces sourdough bread (about 1 small baguette, cut into 4 equal pieces)
6 ounces part-skim mozzarella cheese, thinly sliced
2 pieces jarred roasted red peppers, water-packed and thinly sliced
1/4 cup romaine lettuce (about 4 leaves)
In a small bowl, whisk together mayonnaise and pesto.
Halve baguette pieces horizontally and spread mayonnaise mixture on both sides.
Top bottom halves with equal amounts of mozzarella, red peppers and lettuce.
Cover with the remaining bread halves and serve.
Recipe makes 4 servings.
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