Veggie Submarine Sandwich

Serves: 4
Total Calories: 474


1 (3-ounce) package cream cheese softened
2/3 cup creamy Italian dressing
1 1/2 teaspoons Dijon style mustard
1 French bread long thin loaf (16 oz.)
1/3 cup butter or margarine, softened
12 cherry tomatoes quartered
1 green bell pepper cut in eighths lengthwise, then thinly sliced crosswise
4 ounces Muenster cheese cut in 1/4 -inch cubes
1/4 cup onion chopped
1/3 cup olives sliced ripe
1 cup alfalfa sprouts


In a small bowl with a fork, stir cream cheese until fluffy. Stir in dressing and mustard until smooth set aside.

Slice off top third of bread, cutting lengthwise. Pull out crumbs from bottom and top sections, leaving a 1/2 -inch shell. Reserve crumbs for another use. Spread inside of bread shell with butter set aside.

In a large bowl, lightly toss cherry tomatoes, green pepper, Muenster cheese, and onion with 2/3 cup of the dressing mixture until well coated. Pack into bottom section of loaf.

Sprinkle olives over veggie mixture. Top with sprouts. Spoon on remaining dressing. Close sandwich. Wrap in foil and chill at least 2 hours or up to 8 hours.

Nutritional Facts:

Serves: 4
Total Calories: 474
Calories from Fat: 402

This Veggie Submarine Sandwich recipe is from the Picnic Cookbook. Download this Cookbook today.

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