Veggie & Pesto Sandwich - h

By Dustin

Ingredients

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

Preparation

Step 1

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.