Pesto Roast Beef Sub Recipe

Pesto Roast Beef Sub Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

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

This recipe is:

Quick

[X]

Rate Pesto Roast Beef Sub Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pesto Roast Beef Sub Recipe

Prep/Total Time: 30 min.

Yield: 6-8 Servings

30 30

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

Directions

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. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 312 calories, 14 g fat (4 g saturated fat), 27 mg cholesterol, 703 mg sodium, 32 g carbohydrate, 2 g fiber, 15 g protein.

Originally published as Pesto Roast Beef Sub in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p208