12 ounces thinly sliced cooked lean roast beef
1/2 cup Italian dressing
1 8 ounce loaf Vienna bread, unsliced
2 tablespoons chopped ripe olives
6 leaves Boston lettuce
6 slices tomato, cut 1/4″ thick
6 slices onion, cut 1/8″ thick
6 slices green bell pepper, cut 1/4″ thick
6 slices Provolone cheese, (4 oz total)
Place beef in a plastic bag. Add 1/3 cup of the dressing, turning to coat beef on all sides. Close bag securely; marinate in refrigerator 1 to 2 hours.
Cut bread lengthwise in half. Combine remaining dressing and olives; spoon over bottom half of bread.
To assemble, place lettuce, tomato, onion, green pepper and cheese in layers on bottom half of bread. Remove beef from marinade; arrange over cheese. Cover with top half of bread. To serve, cut in slices.
Per serving: 3510 Calories (kcal); 218g Total Fat; (54% calories from fat); 235g Protein; 177g Carbohydrate; 546mg Cholesterol; 7083mg Sodium
Food Exchanges: 0 Grain (Starch); 24-1/2 Lean Meat; 30 Vegetable; 0 Fruit; 24-1/2 Fat; 0 Other Carbohydrates