Pesto Pepper Sandwiches

Pesto Pepper Sandwiches
24 servings


Ingredients Weights Measures
Assorted colored bell peppers, quartered 4 lb. + 8 oz. -
KRAFT Golden Italian Dressing 3 lb. 1-1/2 qt.
PHILADELPHIA Original Cream Cheese, softened 1 lb. + 8 oz. 3 cups
pesto 6 oz. 3/4 cup
lemon juice - 3 Tbsp.
Ciabatta rolls, partially split 6 lb. 24 each
arugula 6 oz. 1-1/2 qt.


TOSS peppers with dressing in large bowl; cover. Refrigerate at least 1 hour to marinate.

PLACE cream cheese, pesto and lemon juice in large bowl of electric mixer fitted with paddle attachment. Beat until well blended; set aside.

REMOVE peppers from marinade, reserving marinade. Grill peppers over high heat for 5 to 8 minutes or until crisp-tender, turning and brushing occasionally with reserved marinade.

FOR each serving: Spread cut surfaces of each roll with 1 oz. of the cream cheese mixture. Fill with 1/4 cup of the arugula and 3 oz. of the grilled peppers. Serve immediately or wrap tightly in plastic wrap and refrigerate up to 4 hours.

Kraft Kitchens Tips

For a heartier sandwich, add 1 (4-oz.) grilled chicken breast to each sandwich.
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