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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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In this scrumptious sandwich, I dress up deli roast beef with a fast-to-fix pesto. 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:
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.
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