Originally published as Summer Veggie Subs in Healthy Cooking June/July 2009, p31
Summer Veggie Subs Recipe
Source: Originally published as Summer Veggie Subs in Healthy Cooking June/July 2009, p31
Recipe type: Sub/Main Dish
Serves: 12
Ingredients
- 4 medium sweet red peppers
- ½ cup fat-free mayonnaise
- 2 tablespoons minced fresh basil
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh tarragon
- 2 loaves French bread (1 pound each), halved lengthwise
- 2 cups fresh baby spinach
- 2 cups thinly sliced cucumbers
- 2 cups alfalfa sprouts
- 4 medium tomatoes, sliced
- 2 medium ripe avocados, peeled and sliced
- ¾ pound thinly sliced deli turkey
- 6 slices reduced-fat Swiss cheese, halved
Instructions
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes.
- Peel off and discard charred skin. Remove stems and seeds. Julienne peppers.
- Combine the mayonnaise, basil, parsley and tarragon; spread over bread bottoms. Top with spinach, cucumbers, sprouts, roasted peppers, tomatoes, avocados, turkey and cheese. Replace tops. Cut each loaf into six slices
Thank You Taste Of Home for the picture and recipe!
As stay-at-home moms for eight years, Melissa and Shelley know what it takes to live a savvy lifestyle within a budget. Their passion for helping people has expanded their reach from Stockpiling Moms.com to also including speaking engagements, book authors (Savvy Saving Couponing Secrets from the Stockpiling Moms) and conference co-hosts. Melissa and Shelley are best friends who met through 
This is great!