Summertime Roast Beef Subs
|Whole kernel corn||1 1⁄4 Cup (20 tbs), thawed (Fresh / Frozen)|
|Diced sweet red pepper||1⁄3 Cup (5.33 tbs)|
|Diced purple onion||1⁄4 Cup (4 tbs)|
|Low calorie caesar dressing||1⁄4 Cup (4 tbs)|
|Submarine roll||12 Ounce (4 Rolls Of 3 Ounce Each)|
|Red leaf lettuce leaves||4|
|Tomato slices||8 (1/4 Inch Thick)|
|Lean cooked beef roast slices||8 Ounce (8 Slices Of 1 Ounce Each)|
Combine first 4 ingredients; set aside.
Cut a 1/4-inch-thick slice off top of each roll; set tops aside.
Hollow out centers of rolls, leaving 1/2-inch-thick shells; reserve inside of rolls for another use.
Place 1 lettuce leaf in bottom portion of each roll.
Spoon corn mixture evenly over lettuce; top each serving with 2 tomato slices and 2 slices roast beef.
Cover with roll tops.