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June 1999 Issue
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by Victoria Smith
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White Bean and Pesto Sub

  • 1 16-oz loaf of French bread, split
  • 1/4 cup of Basil Pesto Sauce
  • Leaf lettuce (optional)
  • 12 oz. canned white beans
  • 1 large tomato, thinly sliced
  • 1 cup alfalfa sprouts
Puree white beans. Spread bottom half of bread with Pesto Sauce.

Layer with lettuce, white bean spread, tomato, and sprouts.  Cover with top half of bread.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
 
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