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Pesto Roast Beef Sub

 Pesto Roast Beef Sub
In this scrumptious sandwich, I dress up deli roast beef with a fast-to-fix pesto.
6-8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Pesto Roast Beef Sub (continued)

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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.