Ingredients
4 medium sweet red peppers1/2 cup fat-free mayonnaise2 tablespoons minced fresh basil1 tablespoon minced fresh parsley1 tablespoon minced fresh tarragon2 loaves French bread (1 pound each), halved lengthwise2 cups fresh baby spinach2 cups thinly sliced cucumbers2 cups alfalfa sprouts4 medium tomatoes, sliced2 medium ripe avocados, peeled and sliced3/4 pound thinly sliced deli turkey6 slices reduced-fat Swiss cheese, halved
Preparation
Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes.
Peel off and discard charred skin. Remove stems and seeds. Julienne peppers.
Combine the mayonnaise, basil, parsley and tarragon; spread over bread bottoms. Top with spinach, cucumbers, sprouts, roasted peppers, tomatoes, avocados, turkey and cheese. Replace tops. Cut each loaf into six slices.
