PESTO ROAST BEEF SUB

Pesto Roast Beef Sub image

In this scrumptious sandwich, I dress up deli roast beef with a fast-to-fix pesto.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6-8 servings.

Number Of Ingredients 12

Ingredients

1 cup loosely packed basil leaves
2 tablespoons grated Parmesan cheese
1 tablespoon chopped dill pickle
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
1 garlic clove, peeled
1/4 cup olive oil
1 loaf (1 pound) unsliced French bread
1/2 pound thinly sliced deli roast beef
4 slices provolone cheese
1 medium tomato, thinly sliced
1-1/2 cups fresh baby spinach

Steps:

For pesto, in a food processor, combine the basil, Parmesan cheese, pickle, vinegar, mustard and garlic; cover and process until chopped. While processing, gradually add oil in a steady stream; process until blended., Cut the loaf of bread in half horizontally. Hollow out bottom half, leaving a 3/4-in. shell (discard removed bread or save for another use). Spread two-thirds of the pesto inside shell; layer with beef, cheese, tomato and spinach. Spread remaining pesto over cut side of bread top; place over sandwich. Cut into slices to serve.

Nutrition Facts : Calories 312 calories, Fat 14g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 703mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein.