| 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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