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Deli-Style Submarines
Ingredients
-
1
16 ounce loaf French bread
-
1/2
8 ounce carton dairy sour cream ranch dip
-
1
cup shredded lettuce
-
3/4
cup shredded carrot (1 large)
-
8
ounces thinly sliced cooked roast beef, ham, or turkey
-
1/2
of a medium cucumber, seeded and shredded
-
4
ounces thinly sliced mozzarella or provolone cheese
Directions
Cut French bread in half horizontally. Spread dip on cut sides of bread. On the bottom half of the bread, layer lettuce, carrot, roast beef, cucumber, and cheese. Top with top half of bread. Cut sandwich into 8 portions. Secure portions with decorative toothpicks. Makes 8 servings.
From the Test Kitchen
- Make Ahead Tip Prepare as directed, except do not cut into pieces. Wrap sandwich in plastic wrap and chill for up to 4 hours. Cut and serve as directed.
- Tip Test Kitchen Tip:For for a lower-fat sandwich, substitute light dairy sour cream ranch dip for the regular sour cream ranch dip.Nutrition Facts per serving: 250 cal., 6 g total fat (3 g sat. fat), 24 mg chol., 743 mg sodium, 34 g carbo., 2 g dietary fiber, 14 g protein.
Nutrition Facts
(Deli-Style Submarines)
- Servings Per Recipe 8,
- Calories 286,
- Protein (gm) 17,
- Carbohydrate (gm) 33,
- Fat, total (gm) 10,
- Cholesterol (mg) 41,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 3,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 2,
- Vitamin A (IU) 1846,
- Vitamin C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 101,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 551,
- Potassium (mg) 258,
- Calcium (DV %) 182,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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