Summer Veggie Subs Recipes
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
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- 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 peppers, tomatoes, avocados, turkey and cheese. Replace tops. Cut each loaf into six slices.
Nutrition Facts : Calories 357 calories, Fat 9g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 894mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 6g fiber), Protein 20g protein.
SUMMER VEGGIE SANDWICHES
A few ingredients make for a standout sandwich perfect for lunch or supper. Add bacon or turkey if you prefer. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Spread cream cheese over four slices of bread; layer with cucumber and sprouts. Combine oil and vinegar; drizzle over sprouts. Layer with tomato, lettuce and pepperoncini. Spread avocado over remaining bread; place over top.
Nutrition Facts : Calories 356 calories, Fat 21g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 360mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 8g fiber), Protein 11g protein.
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