Pesto Roast Beef Sub Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
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.
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