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Suggest a better descriptionMix the olives,onions, anchoves, pimientos, parsley, oregano, basil, oil, garlic and vinegar together in a small non-corrosive bowl; slice the bread in half horizontally and remove the crumbs from each half leaving a one-half inch shell; on bottom half of the bread shell, spread one half of the olive mixture; arrange on top, half of the tomato, lettuce and onions; arrange on top of this all the meats and cheeses, then the remaining tomato, lettuce and onions; spoon on the remaining olive mixture and cover with the top bread shell. Preheat oven to 400~ and bake sandwich on a baking sheet until cheese melts, about 15 minutes; slice into wedges and serve. Note: Use Balsamic vinegar if available. MM Format Norma Wrenn npxr56b
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Serving Size: 1 Serving (421g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 538 | ||
Calories from Fat: 410 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.6g | 61 % | |
Saturated Fat 18.1g | 91 % | |
Monounsaturated Fat 21.2g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 97.5mg | 30 % | |
Sodium 1162.8mg | 40 % | |
Potassium 160.6mg | 4 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5g | ||
Protein 24.3g | 35 % | |
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: 538
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