Pesto Roast Beef Sub Recipe
Pesto Roast Beef Sub Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
In this scrumptious sandwich, I dress up deli roast beef with a fast-to-fix pesto.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
Originally published as Pesto Roast Beef Sub in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p208

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