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Summer Veggie Subs

Every Sunday night during the summer, a local park near our home holds free outdoor concerts. We've been going for years. These subs are perfect for picnics, so I've taken them to the park several times. Jennie Todd - Lancaster, PA

12 ServingsPrep: 30 min. + standing

Ingredients

4 medium sweet red peppers
1/2 cup fat-free mayonnaise
2 tablespoons minced fresh basil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh tarragon
2 loaves French bread (1 pound each), halved lengthwise
2 cups fresh baby spinach
2 cups thinly sliced cucumbers
2 cups alfalfa sprouts
4 medium tomatoes, sliced
2 medium ripe California Avocados, peeled and sliced
3/4 pound thinly sliced deli turkey
6 slices reduced-fat Swiss cheese, halved

Directions

Broil peppers 4 in. 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

2 of 2

Summer Veggie Subs (continued)

Directions (continued)

peppers, tomatoes, avocados, turkey and cheese. Replace tops. Cut
each loaf into six slices. Yield: 12 servings.

Nutrition Facts: 1 slice equals 357 calories, 9 g fat (2 g saturated fat), 19 mg cholesterol, 894 mg sodium, 53 g carbohydrate, 6 g fiber, 20 g protein.