Pesto & Peppers Sandwich Recipe
Make the most out of those thick slices with pesto, peppers and egg whites stacked inside.
- 2 slices Sara Lee® Artesano™ Bread
- 1 red pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 tbsp olive oil
- 6 oz egg whites
- 1 tbsp pesto
- Slice red and yellow bell peppers, removing seeds and veins. Roast in pan on medium heat with olive oil until skins turn brown. In same pan, fry up 2 egg whites. Layer pesto, peppers and egg whites between toasted bread.