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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 239.32 Kcal (1002 kJ) | ||
| Calories from fat | 144.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.03g | 25% | |
|---|---|---|---|
| Cholesterol | 34.38mg | 11% | |
| Sodium | 625.61mg | 26% | |
| Potassium | 136.72mg | 3% | |
| Total Carbs | 6.38g | 2% | |
| Sugars | 0.85g | 3% | |
| Dietary Fiber | 0.82g | 3% | |
| Protein | 10.31g | 21% | |
| Vitamin C | 5.9mg | 10% | |
| Iron | 89.4mg | 497% | |
| Calcium | 178.8mg | 18% | |
| Amount Per 100 g | |||
| Calories | 132.09 Kcal (553 kJ) | ||
| Calories from fat | 79.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.85g | 25% | |
|---|---|---|---|
| Cholesterol | 18.97mg | 11% | |
| Sodium | 345.31mg | 26% | |
| Potassium | 75.46mg | 3% | |
| Total Carbs | 3.52g | 2% | |
| Sugars | 0.47g | 3% | |
| Dietary Fiber | 0.46g | 3% | |
| Protein | 5.69g | 21% | |
| Vitamin C | 3.3mg | 10% | |
| Iron | 49.3mg | 497% | |
| Calcium | 98.7mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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