Ingredients
4
demi French baguette rolls (5 to 6 inch), cut in half horizontally
1/2
cup garlic-herb mayonnaise (from 12-oz bottle)
1
lb thinly sliced deli roast beef
1
cup fresh spinach leaves
3
plum (Roma) tomatoes, thinly sliced
Preparation
On cut surfaces of each roll, spread 1 tablespoon mayonnaise.
Evenly divide beef, spinach and tomatoes among roll bottoms. Cover with roll tops. Secure with toothpicks; cut each sandwich in half.
