Summer Veggie Subs

Name: Summer Veggie Subs
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 avocados, peeled and sliced; 3/4 pound thinly sliced deli turkey; 6 slices reduced-fat Swiss cheese, halved

13 ingredients

3 steps

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 avocados, peeled and sliced
3/4 pound thinly sliced deli turkey
6 slices reduced-fat Swiss cheese, halved

Directions

1

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.
2

Peel off and discard charred skin. Remove stems and seeds. Julienne peppers.
3

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.