1. In food processor, puree chopped green onion, sour cream, pesto, lemon juice, and salt; transfer to bowl. Stir in peppers, radish strips, carrot, and green onion strips.
2. Lightly coat large skillet with vegetable cooking spray; heat over medium-high heat. Add cutlets and cook, turning once, until cooked through, about 4 to 6 minutes.
3. Place each cutlet on a slice of bread. Spoon vegetable mixture over cutlets and top with remaining bread. Makes 4 servings.