Slice the bread in half the long way.
Coat bread with the Submarine Sandwich Oil.
Spread crushed hot peppers on bottom of bread only.
Layer on the Italian cold cuts and cheese in this order:
4. Provolone Cheese (be generous and cover all of the meat)
Top with the pickles, olivec, shredded lettuce, sliced tomatoes and the other half of the bread.
Tightly wrap the whole sandwich in plastic wrap to let the flavors combine.
We prepare this sandwich about an hour or so before serving.
When ready to serve, slice into individual size hunks.
Tomatoes are added if the person wants them.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (168g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 258 (54%)|
|Amt Per Serving||% DV|
|Total Fat 28.7g||38 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 83.5mg||26 %|
|Sodium 1777.4mg||61 %|
|Potassium 261.4mg||7 %|
|Total Carbohydrate 25.3g||7 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 23.8g|
|Protein 28.1g||40 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 478
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