Reviewed: Mar. 19, 2012

Delish!! Made on sourdough with homemade pesto, added roasted red peppers, spinach and omitted mayo.

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Reviewer:

Michelle

Cooking Level: Intermediate

Home Town: Northfield, Vermont, USA

Living In: North Bend, Washington, USA

Reviewed: Nov. 15, 2011

These are pretty good sandwiches, especially when trying to find a veggie option. We forgot the basil leaves and each person customized them. My kids liked the mayo with the basil pesto best. We didn't find sun-dried tomato pesto so we chopped sun dried tomatoes. To roast the red peppers I halved and seeded a pepper and put it under the broiler at 500 for about 15 minutes.

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Reviewer:

HrCreuzi

Reviewed: Sep. 9, 2011

Wow - what a sandwich! I toasted the bread and used Hellman's light mayo along with the basil pesto. I left out the sundried tomato pesto and instead opted to add regular sundried tomatoes. I also used thick slices of fresh mozzarella instead of feta. Overall, very tasty!

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11 users found this review helpful

Reviewer:

Jillian

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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jun. 6, 2011

A yummy sandwich and a great option for lunch. The only change I made was to toast the bread, other than that I followed the recipe and enjoyed every bite. Thanks!

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Reviewer:

collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: May 27, 2011

Very yummy! I did add avocado slices simply because I think they are awesome. Thank you!

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Reviewer:

all4thechallenges

Reviewed: Jan. 10, 2010

I made this for a laid-back dinner with some vegetarian friends and it was awesome! They loved it, my carnivorous husband loved it, and even our 1 year old babies loved it! Excellent recipe.

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Reviewer:

b.stebick

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jul. 1, 2009

"This is one of the tastiest things I have eaten." My husband. "Yummy!!!" I say

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Reviewer:

Theresa

Reviewed: May 31, 2009

I added some thinly sliced roasted chicken. Forgot to add the extra basil but I think the pesto was more than enough. Did not bother with the mayo. I did not have the sun-dried tomato pesto, but did use slivered sun-dried tomato pieces. This sandwich taste better if made ahead, wrapped tightly in plastic and then refrigerated to let the flavors get a chance to develop. A good sandwich for the picnic basket.

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Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

Reviewed: Aug. 31, 2008

This recipe was a real winner with my husband and I. I used my homemade whole wheat focaccia, I left out the mayo and I used my homemade basil pesto. They kept nicely in the fridge for several days wrapped tightly in foil so my husband could take them to work. I'll definitely make this one again and again.

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Reviewer:

Jeannine

Cooking Level: Intermediate

Home Town: Sycamore, Ohio, USA

Living In: West Chester, Pennsylvania, USA

Reviewed: Jun. 23, 2008

I first tried this out a couple of years ago and it's been a staple in our house ever since. My husband often requests it as a light summer dinner and he's a big meat eater. It works great with either feta or mozzarella. I also like to grill it in our griddler for a couple of minutes.

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