These roast beef subs pack immense flavor from their plethora of fresh ingredients such as corn, sweet red pepper, purple onion, and tomato slices.

Recipe by Oxmoor House January 1996

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Recipe Summary

Yield:
4 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients; set aside.

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  • Cut a 1/4-inch-thick slice off top of each roll; set tops aside. Hollow out centers of rolls, leaving 1/2-inch-thick shells; reserve inside of rolls for another use. Place 1 lettuce leaf in bottom portion of each roll. Spoon corn mixture evenly over lettuce; top each serving with 2 tomato slices and 2 slices roast beef. Cover with roll tops.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

427 calories; calories from fat 27%; fat 12.9g; saturated fat 2.6g; mono fat 2.8g; poly fat 1.3g; protein 24.2g; carbohydrates 53.5g; fiber 0g; cholesterol 62mg; iron 0mg; sodium 534mg; calcium 0mg.
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