Vegetable Subs

Photo: flickr user aarrkk

Ingredients

ounce loaf Italian or French style bread sliced in half

lengthwise with soft inside discarded

leaving 3/4" thick crusty shell intact

2 cups baby spinach leaves washed, crisped

1 carrot - (4 oz) peeled, and

thinly sliced

cucumber - (4 oz) peeled, and

thinly sliced

2 cups cooked lentils

cup low-fat feta cheese crumbled

(or shredded part-skim mozzarella)

2 cups bean sprouts

tablespoon low-fat Italian salad dressing

Preparation

Line the bottom half of the bread with the spinach leaves; top with carrot and cucumber slices.

Spoon the lentils over the vegetables and top with the feta cheese. Arrange the bean sprouts over all. Place the second half on top and tightly wrap with plastic wrap or aluminum foil. Chill.

When ready to serve, carefully remove top bread half and evenly sprinkle on the Italian dressing. Replace the bread half, and slice off and discard the ends. Slice the remaining sub into 6 portions.

This recipe yields 6 servings.