Total preparation and cooking time: 20 minutes

1-1/4 pounds thinly sliced deli roast beef
1 round crusty French or Italian bread loaf (12-inch diameter)
1/3 cup light mayonnaise
3 tablespoons prepared basil pesto sauce
1 teaspoon fresh lemon juice
1 jar (7 ounces) roasted red peppers, drained well
3 cups mixed baby lettuces and spring greens (3 ounces)
1/2 cup mild feta or goat cheese, crumbled (3 ounces)
Pepper

Cut bread loaf horizontally in half; remove center of bread, leaving 1-inch thick shell.

Combine mayonnaise, pesto sauce and lemon juice in small bowl; spread on inner surfaces of bread loaf halves.

Layer roast beef, roasted peppers, mixed greens and cheese on bottom half of bread loaf. Season with pepper, as desired. Close with top half of bread loaf. Cut into 6 wedges. Serve immediately.

Makes 6 servings.

Cook's Tip: A good French or Italian bread, crusty outside but soft inside, works best. If not available, sandwich may be made with two 6 to 8-inch round loaves or one long Italian bread loaf. One jar (4 ounces) chopped pimientos, drained well, may be substituted for roasted peppers. Uncut sandwich may be wrapped well and refrigerated up to 2 hours.

Nutrition information per serving: 438 calories; 35 g protein; 32 g carbohydrate; 18 g fat; 736 mg sodium; 97 mg cholesterol; 5.5 mg niacin; 0.5 mg vitamin B6; 3.0 mcg vitamin B12; 4.8 mg iron; 7.2 mg zinc.

© National Cattlemen's Beef Association,
Cattlemen's Beef Board, and American National CattleWomen, Inc.