Italian Bistro Steak Subs
Thinly sliced roast beef, romaine lettuce and Fontina cheese, stacked on an Italian roll and served with a Roasted Red Pepper Relish.
Yield: 24 servings
|Pepper Relish:|| |
1. Combine all ingredients in bowl; mix thoroughly. Cover and refrigerate until ready to serve.
|Prepared roasted red peppers, coarsely chopped||3 cups|
|Prepared chunky salsa||2 cups|
|Mild pepper rings, drained and chopped||1 cup|
|Ripe olives, sliced||1 cup|
|Olive oil||1/4 cup|
| || |
2. For each serving: Line bottom half of 1 roll with lettuce leaves. Top with 3 ounces sliced beef, 2 tablespoons Pepper Relish and 1/2 ounce cheese; cover with roll top.
Portion 2 tablespoons Pepper Relish into small ramekin; serve with sandwich.
|Hoagie rolls, split||24|
|Crusty Italian rolls, about 6 to 7 inches long||24|
|Romaine lettuce||12 ounces|
|Roast beef, thinly sliced||4 1/2 pounds|
|Fontina cheese, shredded||12 ounces|
|Mozzarella cheese, shredded||12 ounces|
Nutrition information per serving: 678 calories; 23 g fat(9 g saturated fat; 7 g monounsaturated fat); 90 mg cholesterol; 1203 mg sodium; 72 g carbohydrate; 5.5 g fiber; 44 g protein; 15.7 mg niacin; 0.5 mg vitamin B6; 3.3 mg vitamin B12; 6.1 mg iron; 56.4 mg selenium; 7.4 mg zinc; 106.1 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.