Lean Deli Meat and Provolone Sub with Fresh Crispy Herb-Dressed Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Deli Meat and Provolone Sub with Fresh Crispy Herb-Dressed Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Deli Meat and Provolone Sub with Fresh Crispy Herb-Dressed Vegetables

Savor the vibrant flavors of thinly sliced lean deli turkey paired with a delicate layer of provolone cheese, nestled in a wholesome whole-grain sub roll. The sub is dressed with a refreshing medley of crisp lettuce, juicy tomato, and crunchy cucumber tossed in a subtle herb vinaigrette featuring basil and parsley. Each bite offers a satisfying crunch, a burst of herbaceous freshness, and a delightful balance of warmth and coolness that makes it perfect for breakfast, lunch, or dinner.

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NUTRITION

440kcal
Protein
39.1g
Fat
14.5g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Deli Turkey

1 oz Provolone Cheese

1 Whole Grain Sub Roll

1 cup Mixed Greens (Lettuce)

1 medium Tomato

1 cup Cucumber, sliced

1 tbsp Fresh Basil, chopped

1 tbsp Fresh Parsley, chopped

1 tsp Extra Virgin Olive Oil

1 tsp Red Wine Vinegar

Pinch of Black Pepper

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PREPARATION

  • 1

    Slice the whole grain sub roll horizontally and lightly toast in a preheated oven at 350°F for 3-4 minutes until just crispy.

  • 2

    Layer the inside of the roll with lean deli turkey slices evenly.

  • 3

    Place the provolone cheese on top of the turkey.

  • 4

    In a bowl, combine mixed greens, chopped tomato slices, and cucumber slices.

  • 5

    In a small cup, whisk together extra virgin olive oil, red wine vinegar, chopped basil, chopped parsley, and a pinch of black pepper to create the herb dressing.

  • 6

    Drizzle the herb dressing over the vegetable mix and toss lightly until vegetables are well coated.

  • 7

    Pile the dressed vegetables onto the turkey and cheese, then close the roll.

  • 8

    Press gently and serve immediately for a fresh, crisp sub experience.

Lean Deli Meat and Provolone Sub with Fresh Crispy Herb-Dressed Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Deli Meat and Provolone Sub with Fresh Crispy Herb-Dressed Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Deli Meat and Provolone Sub with Fresh Crispy Herb-Dressed Vegetables

Savor the vibrant flavors of thinly sliced lean deli turkey paired with a delicate layer of provolone cheese, nestled in a wholesome whole-grain sub roll. The sub is dressed with a refreshing medley of crisp lettuce, juicy tomato, and crunchy cucumber tossed in a subtle herb vinaigrette featuring basil and parsley. Each bite offers a satisfying crunch, a burst of herbaceous freshness, and a delightful balance of warmth and coolness that makes it perfect for breakfast, lunch, or dinner.

NUTRITION

440kcal
Protein
39.1g
Fat
14.5g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Deli Turkey

1 oz Provolone Cheese

1 Whole Grain Sub Roll

1 cup Mixed Greens (Lettuce)

1 medium Tomato

1 cup Cucumber, sliced

1 tbsp Fresh Basil, chopped

1 tbsp Fresh Parsley, chopped

1 tsp Extra Virgin Olive Oil

1 tsp Red Wine Vinegar

Pinch of Black Pepper

PREPARATION

  • 1

    Slice the whole grain sub roll horizontally and lightly toast in a preheated oven at 350°F for 3-4 minutes until just crispy.

  • 2

    Layer the inside of the roll with lean deli turkey slices evenly.

  • 3

    Place the provolone cheese on top of the turkey.

  • 4

    In a bowl, combine mixed greens, chopped tomato slices, and cucumber slices.

  • 5

    In a small cup, whisk together extra virgin olive oil, red wine vinegar, chopped basil, chopped parsley, and a pinch of black pepper to create the herb dressing.

  • 6

    Drizzle the herb dressing over the vegetable mix and toss lightly until vegetables are well coated.

  • 7

    Pile the dressed vegetables onto the turkey and cheese, then close the roll.

  • 8

    Press gently and serve immediately for a fresh, crisp sub experience.