Tenderloin & Roasted Vegetable Sandwich
Ingredients
- 12 oz. thinly sliced cooked beef tenderloin
- 1 loaf (approximately 16 oz.) Italian bread, unsliced
- 1/2 cup (approximately 3 1/2 oz.) garden vegetable-flavored spreadable cheese
- 1 cup (approximately 1 oz.) salad spinach leaves, stems removed
- roasted vegetables
Instructions
Cut bread horizontally in half; spread each surface with cheese.
Layer spinach, beef and vegetables on bottom half of bread; close sandwich.
To serve, cut into 8 pieces.
Suggestions
Sourdough or ciabatta bread makes a wonderful sandwich wich a hearty feel.
Tips from Our Cook
For roasted vegetables: Heat oven to 425°F. Cut 1 small red and 1 small yellow bell pepper into 1 inch wedges; cut 1 small onion into 1/2 inch wedges. Toss with 1 tsp. olive oil. Arrange in single layer on jelly roll pan. Roast in oven 20 to 30 minutes until vegetables are tender and lightly browned.
Nutritional Information
Nutrition Info per serving: (1 serving, 9 oz.) 544 calories; 16 g fat (5 g saturated fat; 4 g monounsaturated fat); 70 mg cholesterol; 945 mg sodium; 61 g carbohydrate; 4.7 g fiber; 37 g protein; 12.2 mg niacin; 0.7 mg vitamin B6; 1.1 mcg vitamin B12; 5.1 mg iron; 60.8 mcg selenium; 5.5 mg zinc.
