Roasted Red Pepper Subs
When the occasion calls for a sophisticated sandwich, simply layer roasted red peppers, goat cheese and peppery arugula on a crusty baguette. Source: EatingWell Magazine, January/February 1998
Ingredients
Directions
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Combine peppers, garlic, vinegar and oil in a small bowl; toss to combine. Season with salt and pepper.
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Slice baguette in half lengthwise. Spread one half with olive paste and the other half with goat cheese. Layer pepper mixture and arugula over olive paste. Top with remaining baguette. Cut across into 4 pieces.
Tips
Make Ahead Tip: Wrap in plastic wrap and store in the refrigerator or in a cooler with a cold pack for up to 8 hours.
Nutrition Facts
Per Serving:
235 calories; 15.7 g total fat; 5 g saturated fat; 13 mg cholesterol; 608 mg sodium. 60 mg potassium; 14.1 g carbohydrates; 4 g fiber; 3 g sugar; 7.7 g protein; 1472 IU vitamin a iu; 28 mg vitamin c; 11 mcg folate; 95 mg calcium; 2 mg iron; 13 mg magnesium;
Exchanges:
1 starch, 1 vegetable, 1 high-fat meat, 1/2 fat