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Summer Veggie Subs Recipe


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     Summer Veggie Subs

Category   Entrees - Maindishes
Sub Category   None
Servings   2
Preptime   30 min.

4 medium sweet red peppers
1/2 c. fat-free mayonnaise
2 tbsp. minced fresh basil
1 tbsp. minced fresh parsley
1 tbsp. minced fresh tarragon
2 loaves French bread (1 lb. each), halved lengthwise
2 c. fresh baby spinach
2 c. thinly sliced cucumbers
2 c. alfalfa sprouts
4 medium tomatoes, sliced
2 medium ripe avocados, peeled and sliced
3/4 lb. thinly sliced deli turkey
6 slices reduced-fat Swiss cheese, halved

Broil peppers 4 inches 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.

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