Reviewed: Jul. 1, 2009

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

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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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CRAZY4SUSHI

Cooking Level: Intermediate

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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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Jeannine

Cooking Level: Intermediate

Living In: West Chester, Pennsylvania, USA

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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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emddutton

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Reviewed: Apr. 10, 2008

my bf loved these (as did i) the mayo is super great and i plan on incorporating it into other recipes! try these, you'll like them!

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DJ

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Vinings, Georgia, USA

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Reviewed: Aug. 6, 2006

Marvelous! I couldn't find focaccia so I took a mini round loaf and sliced out the middle horizontally - worked great. Suggest putting in the oven on high for a couple minutes to crisp the edges of the bread.

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Chris Bennett

Cooking Level: Beginning

Home Town: Philadelphia, Pennsylvania, USA

Living In: Saint Petersburg, Florida, USA

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Reviewed: Jul. 14, 2006

I probably shouldn't rate this because I made so many changes, but it definitely made a nice and elegant lunch. I didn't have focaccia, so I toasted two slices of crusty italian bread in the oven, brushed with olive oil and sprinkled with rosemary, thyme, and oregano. Also, I roasted my own red peppers on the same sheet, putting them in earlier. I didn't have any sun-dried tomato anything, so I just stuck with two doses of regular pesto and the yummy fresh basil. The feta gave it lots of zing, which I like, but I can see it being just as good with a milder cheese like mozzarella, assuming that it would be broiled. In the end, mine tasted like a bruschetta sandwich, but I really can't complain! Will make this again, probably.

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Apple Jacks

Cooking Level: Beginning

Home Town: West Palm Beach, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: May 3, 2006

We changed the recipe a bit per one viewers suggestion and made it with goat cheese instead of feta. Hubby grilled the sandwiches up on the grill - so good!!! We loved them and will make them again.

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ABALONE25

Cooking Level: Intermediate

Home Town: Kidron, Ohio, USA

Living In: Massillon, Ohio, USA

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Reviewed: May 2, 2006

Most excellent.

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JAMESFICK

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Reviewed: Jan. 27, 2006

I really love all these ingredients on their own, but togther, they were just too overpowering for me. The cheese and the pestos were just too much. If I ever make this again I would use mozzerella instead of a stronger cheese. That said, it was still entirely edible, I'm just not likely to make it again.

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JESSICA1467

Cooking Level: Intermediate

Home Town: Oakdale, New York, USA

Living In: Riverhead, New York, USA

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Reviewed: Dec. 16, 2005

Doesn't feel like this sandwhich is stacked enough. I couldn't find focaccia so I used some sourdough. Pesto is yummy and the fresh basil was a nice touch.

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mercurius_anima

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Reviewed: Dec. 7, 2005

Yummy & super fast! I played with mine and used chever cheese and I grilled them as well. Didnt have sundried tomato pesto and just used regular sun dried. Came out awesome so easy my boyfriend can throw these together...and he cant make mac n' cheese from the box WITH directions..hehe.

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OCGIRLSTAR

Cooking Level: Expert

Living In: San Clemente, California, USA

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Reviewed: Dec. 7, 2005

It's not very tasty and way too zesty for me.

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RANCOR

Cooking Level: Intermediate

Home Town: Boone, Iowa, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Oct. 23, 2005

I had this on a ciabatta roll -- delicious! A wonderful combination of rich, refreshing flavors.

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corsi

Cooking Level: Intermediate

Living In: Berkeley, California, USA

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Reviewed: Sep. 23, 2005

Very tasty! A little oily given the roasted red peppers in a jar and the pesto, but you can cut back on that by roasting the red peppers yourself. I also skipped the mayo, and used thin sliced sun dried tomatoes instead of sun dried tomato pesto. (On the other hand, foccacia has a tendency to dry out so don't go over board!) : ) I would definitely recommend trying goat cheese instead of feta. Goat cheese seems to compliment the flavors here better. I like feta better with some regular tomato, red onion and cucumber, for a healthier, veggie alternative (untoasted if incl. cucumber). All in all, great sandwich! I made a big one sliced into appetizer-size pieces for a tailgate and they were gone in a snap!

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WashingtonHuskiesFan

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 9, 2004

Super Yummy...but my husband eats chicken and his looked better.

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ERYKAHHH

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Reviewed: Sep. 23, 2004

I followed the recipe exactly. I thought it was okay but after awhile the red peppers didn't taste that great. I think it would be better with a nice grilled chicken breast, but then it wouldn't be vegetarian. I don't plan on making this again.

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DeafDogLover

Cooking Level: Expert

Living In: Vancouver, Washington, USA

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Reviewed: Aug. 24, 2004

Awesome! Easy! Delicious! I added chicken and have used mozzarella instead of Feta and it is wonderful! Tons of raves from co-workers. Wonderful on Ciabatta bread also! Thanks Erin Rowland for your tasty recipe! I love it.

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NANSEAB

Cooking Level: Intermediate

Home Town: Santa Ana, California, USA

Living In: Anaheim, California, USA

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Reviewed: Aug. 18, 2004

Tasty enough although a little messy.

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PWMOORES

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Reviewed: Aug. 12, 2004

This was a great sandwich. I add a portabello mushroom that I had marinated for a couple of hours in balsamic vinegar and olive oil and then grilled. To me, that made the sandwich sheer perfection! Yummy...

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KMBRLYFRANTZ

Cooking Level: Expert

Home Town: Stone Mountain, Georgia, USA

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Basil Pesto Sunshine Sandwich

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