Recipe from Better Homes and Gardens
Use a single type of meat or pile on an assortment in this meal-size sandwich. Ranch-flavored sour cream dip adds a little extra zip.
Servings: Makes 8 servings.
Total Time: 20 mins
1 16-ounceloaf French breadsee savings
1/2 of an 8-ounce cartondairy sour cream ranch dipsee savings
1 cupshredded lettucesee savings
3/4 cupshredded carrot (1 large)see savings
8 ouncesthinly sliced cooked roast beef, ham, or turkeysee savings
1/2 of a mediumcucumber, seeded and shreddedsee savings
4 ouncesthinly sliced mozzarella or provolone cheesesee savings
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.
Make-Ahead Directions: 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.
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.
Per serving: Calories 286, Total Fat 10 g, Saturated Fat 5 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 41 mg, Sodium 551 mg, Carbohydrate 33 g, Total Sugar 2 g, Fiber 2 g, Protein 17 g. Daily Values: Vitamin A 0%, Vitamin C 4%, Calcium 18%, Iron 14%. Percent Daily Values are based on a 2,000 calorie diet