Heat broiler or ridged stovetop grill pan. Coat with nonstick spray.
Put tomatoes, cheese, dressing and scallions in a bowl and toss to mix; set aside.
Brush cutlets lightly with 1 Tbsp pesto; place on broiler-pan rack or grill pan. Broil/grill 3 to 4 minutes, turning once, until cooked through.
Spread rolls with remaining pesto. Place a cutlet on bottom of each. Top with tomato-feta salad; drizzle with dressing remaining in bowl. Cover with roll tops.
This recipe comes from Maureen Clucas of Melbourne Beach, Florida, who serves it with deli potato or pasta salad.
calories 521 fat 28g saturated fat 6g cholesterol 67mg sodium 978mg carbohydrate 37g fiber 2g
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