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
Instructions
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.
Originally Submitted
7/17/2017
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