DOES PESTO GO WITH BEEF RECIPES

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PESTO ROAST BEEF SUB RECIPE: HOW TO MAKE IT



Pesto Roast Beef Sub Recipe: How to Make It image

In this scrumptious sandwich, I dress up deli roast beef with a fast-to-fix pesto.

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 6-8 servings.

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 312 calories, FatContent 14g fat (4g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 703mg sodium, CarbohydrateContent 32g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 15g protein.

PESTO ROAST BEEF SUB RECIPE: HOW TO MAKE IT



Pesto Roast Beef Sub Recipe: How to Make It image

In this scrumptious sandwich, I dress up deli roast beef with a fast-to-fix pesto.

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 6-8 servings.

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 312 calories, FatContent 14g fat (4g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 703mg sodium, CarbohydrateContent 32g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 15g protein.

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