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Pesto Beef Sandwich-in-the-Round

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.2044
Energy (kCal)716.549
Carbohydrates (g)8.4126
Total fats (g)65.9791
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut bread loaf horizontally in half; remove center of bread, leaving 1-inch thick shell. | 2. In small bowl, combine mayonnaise, pesto sauce and lemon juice; spread mixture on cut surfaces of both halves. | 3. Layer roast beef, roasted peppers, salad greens and cheese on bottom half. | 4. Season with pepper, if desired; close with top bread loaf half. | 5. Cut into 6 wedges. | 6. Serve immediately. | 7. Makes 6 servings (serving size: 1/6 of recipe). Tip: A good French or Italian bread, crusty outside but soft inside, works best. If not available, sandwich may be made with t wo 6- to 8-inch round loaves or one long Italian bread loaf. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    deli roast beef 1 1/4 sliced 40.7524 0.2268 6.5983 1.3076
    french bread italian 1 loaf round round - - - -
    mayonnaise 1/3 cup 279.1733 0.0 0.2861 30.9333
    pesto sauce 3 tablespoons 197.505 4.7675 4.6447 17.766
    lemon juice 1 teaspoon 1.1183 0.3508 0.0178 0.0122
    red pepper 1 jar roasted drained - - - -
    baby lettuce spring green 3 cups mixed - - - -
    feta cheese 1/2 cup crumbled 198.0 3.0675 10.6575 15.96
    pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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