Giant Mexican Submarine Sandwich

  • Yield: 8 servings


2cups Spicy Black Bean Dip
1 (3-foot-long) loaf Italian or French bread, cut in half lengthwise
1medium green bell pepper, thinly sliced
1medium red onion, thinly sliced
1medium tomato, thinly sliced
1small jicama* bulb, peeled and thinly sliced
1cup commercially prepared or homemade salsa
4ounces Jack or Cheddar cheese, shredded
2cups shredded lettuce


  1. Spread the Spicy Black Bean Dip on the bottom and top of the bread. On the bottom half of the bread loaf, layer the vegetables, spread with salsa and top with cheese. Place top of bread loaf on sandwich. Place a large baking sheet atop the sandwich and top with weights such as unopened cans. Let the sandwich rest with the weights on top for about 1 hour. Open to add lettuce. Close, cut and serve.
* Jicama may be found in most produce sections of your supermarket. If you can’t find it, use radishes.

Nutritional Info *per serving

  • Calories 486
  • Fat 11g
  • Cholesterol 13mg
  • Sodium 1315mg
  • Carbohydrate 78g
  • Protein 19g