Preheat oven to 400°F (200°C) or barbecue to medium-high.
Cut the submarine rolls in 2 lengthways, then into 1-in. (2.5-cm) pieces.
Green onion and red pepper submarine roll: Lightly butter and broil or grill. Remove and let cool.
Top each piece with a bit of shredded cheese, some pesto and a few drops of balsamic vinegar and garnish with a basil leaf.
Chipotle Submarine: In a bowl, combine butter and brown sugar and spread on cut face of roll. Broil 1 - 2 minutes to brown. In another bowl, mix rhubarb and mango with lime juice.
Place a slice of chèvre on each broiled piece and top with rhubarb-mango tartare.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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