Summer Veggie Subs Recipe

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Originally published as Summer Veggie Subs in Healthy Cooking June/July 2009, p31

Summer Veggie Subs Recipe
Recipe type: Sub/Main Dish
Serves: 12
  • 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
  1. 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.
  2. Peel off and discard charred skin. Remove stems and seeds. Julienne peppers.
  3. 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

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  1. Donna Mollaun says:

    This is great!

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