Yield: 6 Servings
Measure | Ingredient |
---|---|
½ cup | Light mayonnaise |
¼ cup | Thinly sliced fresh basil |
½ teaspoon | Coarsely ground pepper |
1 \N | Italian or french bread; 16 ounce loaf |
1 pounds | Thinly sliced lean deli roast beef |
1 large | Tomato; cored and thinly sliced |
1 cup | Thinly sliced red onion |
1 large | Yellow bell pepper; seeded and thinly sliced into rings |
1 cup | Trimmed arugula; watercress or lettuce leaves |
⅛ teaspoon | Salt |
⅛ teaspoon | Pepper |
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 12⅗ grams of fat Courtesy of "Cooking Light" Magazine Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> Recipe by: RECIPE FOR HEALTH SHOW #RHG017 Posted to MC-Recipe Digest V1 #800 by 4paws@... (Shermeyer-Gail) on Sep 24, 1997