Pesto Roast Beef Sub

• 1 cup loosely packed basil leaves
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped dill pickle
• 1 tablespoon white wine vinegar
• 2 teaspoons Dijon mustard
• 1 garlic clove, peeled
• 1/4 cup olive oil
• 1 loaf (1 pound) unsliced French bread
• 1/2 pound thinly sliced deli roast beef
• 4 slices provolone cheese
• 1 medium tomato, thinly sliced
• 1-1/2 cups fresh baby spinach

1. For pesto, in a food processor, combine the basil, Parmesan cheese, pickle, vinegar, mustard and garlic; cover and process until chopped. While processing, gradually add oil in a steady stream; process until blended.
2. Cut the loaf of bread in half horizontally. Hollow out bottom half, leaving a 3/4-in. shell (discard removed bread or save for another use). Spread two-thirds of the pesto inside shell; layer with beef, cheese, tomato and spinach. Spread remaining pesto over cut side of bread top; place over sandwich. Cut into slices to serve.

basil, parmesan cheese, dill pickle, white wine vinegar, mustard, garlic, olive oil, bread, deli, provolone cheese, tomato, baby spinach

Taken from www.tasteofhome.com/recipes/pesto-roast-beef-sub/ (may not work)