Ingredients

2 cups shredded cabbage
1/3 cup shredded carrots
2 tablespoons each finely chopped fresh parsley, green pepper, green onions
1 tablespoon lemon juice
1 1/2 tablespoons low-fat ranch dressing, or mayo
1/4 teaspoon dry mustard
1/4 teaspoon celery salt
4 French rolls, about 6 inches long
Whipped butter or tub margarine
1 tablespoon prepared mustard
8 thin slices Swiss cheese
4 thin slices boiled ham
4 thin rounds of salami, optional
4 kosher-dill pickle strips, drained

Directions

Toss together cabbage, carrots, parsley, green pepper and green onions. Moisten with lemon juice, mayo or low-fat dressing. Season with dry mustard and celery salt. Toss well and set aside.

To assemble subs: Cut French rolls in half and hollow out part of the soft centers (save for future bread crumbs). Spread the hollowed rolls very thinly with whipped butter, then mustard. Lay a slice of Swiss cheese on each roll half and divide the ham and salami, if using, among the rolls. The idea is to use more vegetables, less meat.

Spoon slaw mixture generously onto the bottom half of each roll and top with a slim pickle strip. Close subs and place on a baking sheet. Bake in a preheated 400-degree oven for about 10 minutes or until bread is lightly toasted.