| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | American | Sandwich-, Lm | 6 | Servings |
INGREDIENTS
| 1/2 | c | Light mayonnaise |
| 1/4 | c | Thinly sliced fresh basil |
| 1/2 | ts | Coarsely ground pepper |
| 1 | Italian or french bread; 16 ounce loaf | |
| 1 | lb | Thinly sliced lean deli roast beef |
| 1 | lg | Tomato; cored and thinly sliced |
| 1 | c | Thinly sliced red onion |
| 1 | lg | Yellow bell pepper; seeded and thinly sliced into rings |
| 1 | c | Trimmed arugula; watercress or lettuce leaves |
| 1/8 | ts | Salt |
| 1/8 | ts | Pepper |
INSTRUCTIONS
Combine mayonnaise, fresh basil and ground pepper; chill 15 minutes. Cut bread loaf in half horizontal; spread mayonnaise mixture over bottom half of bread; top with roast beef, remaining ingredients, and top half of bread. Cut loaf into 6 pieces. Yield: 6 servings Nutritional information: 400 calories and 12.6 grams of fat Courtesy of "Cooking Light" Magazine Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: RECIPE FOR HEALTH SHOW #RHG017 Posted to MC-Recipe Digest V1 #800 by 4paws@netrax.net (Shermeyer-Gail) on Sep 24, 1997
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