Summer Veggie Subs Food

SUMMER VEGGIE SUBS

Summer Veggie Subs image

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

Ingredients

4 medium sweet red peppers
1/2 cup fat-free mayonnaise
2 tablespoons minced fresh basil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh tarragon
2 loaves French bread (1 pound each), halved lengthwise
2 cups fresh baby spinach
2 cups thinly sliced cucumbers
2 cups alfalfa sprouts
4 medium tomatoes, sliced
2 medium ripe avocados, peeled and sliced
3/4 pound thinly sliced deli turkey
6 slices reduced-fat Swiss cheese, halved

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

Summer Veggie Sandwiches image

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

Ingredients

4 ounces cream cheese, softened
8 slices whole wheat bread
1 small cucumber, sliced
1/2 cup alfalfa sprouts
2 teaspoons olive oil
2 teaspoons red wine vinegar
1 large tomato, sliced
4 lettuce leaves
3/4 cup sliced pepperoncini
1 medium ripe avocado, peeled and mashed

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.

VEGETARIAN SUB

Vegetarian Sub image

I once brought this veggie sub to a family picnic as an option for a few adults I knew wouldn't necessarily want to eat a stack of cured Italian pork for lunch. The adults were out of luck, though, because almost all the kids opted for the veg version over the meat. Below is what you will need for one twelve-inch sub to feed five people. Double or triple as needed depending on the size of your party. You can use the classic Italian red wine vinegar and oregano dressing for this since you probably already have that on hand - but also keep in mind that a basic vinaigrette works well, too.

Provided by Food Network

Categories main-dish

Time 20m

Yield 5 kid servings; 2 adult servings

Number Of Ingredients 11

Ingredients

1 12-inch baguette, the best quality you can find
1 avocado, halved and sliced into thin half-moons
3 ounces Swiss or provolone cheese
24 thin slices of hothouse cucumbers (the narrow kind you don't have to peel or seed that usually comes wrapped in plastic), from about 1 small cucumber
1 large tomato, the best you can find, sliced (very thin) horizontally and then in half
8 to 10 lettuce leaves from a head of Bibb, Boston, romaine, or oak leaf
1/4 small red onion, very thinly sliced
1/4 cup red wine vinegar
1/3 cup good-quality olive oil
1/2 teaspoon dried oregano
1 tablespoon mayonnaise

Steps:

Slice the baguette in half lengthwise and on the bottom half, start by layering the avocado then the cheese, slightly overlapping as you go. Lay down the cucumbers in two adjacent rows, overlapping slightly, on top of the cheese. Distribute the tomato halves, overlapping as well, then the lettuce and onion.
When ready to serve, whisk together the vinegar, olive oil, and oregano until emulsified, then drizzle on the top baguette half. Spread the mayo on top of the vinaigrette.
Close the sandwich with the top baguette half, then stick in 5 toothpicks, one every 2 to 2 1/2 inches along the top. Place on a cutting board and slice into 5 separate sandwiches.

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Summer Veggie Subs Food

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

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

VEGETARIAN SUB

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