Photo of Mozzarella, red pepper, and pesto sandwich by WW

Mozzarella, red pepper, and pesto sandwich

Total Time
10 min
10 min
0 min
Roasted red peppers and mozzarella are sandwiched between sourdough in this easy six-ingredient vegetarian recipe. It’s a simple sandwich that offers big flavor, ideal for on-the-go lunches. For a rich combination, we mixed pesto with mayonnaise and layered it with crisp, shredded romaine lettuce. You could substitute peppery arugula or mild-flavored spinach. Additionally, you could use sun-dried tomato pesto or replace the pesto mayonnaise altogether with briny, rich olive tapenade; substitute any cheese that you like; or swap out the bread for focaccia or ciabatta. Serve this sandwich with fresh fruit or a simple side salad to complete the meal.


Fat free mayonnaise

3 Tbsp

Store-bought pesto sauce

1½ Tbsp

Sourdough bread

8 oz, about 1 small baguette, cut into 4 equal pieces

Roasted red peppers (packed in water)

1 oz, or 2 pieces, thinly sliced

Part skim mozzarella cheese

6 oz, thinly sliced

Romaine lettuce

¼ cup(s), shredded, about 4 leaves


  1. In a small bowl, whisk together mayonnaise and pesto.
  2. Halve baguette pieces horizontally and spread mayonnaise mixture on both sides. Top bottom halves with equal amounts of mozzarella, red peppers, and lettuce. Cover with remaining bread halves and serve.