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Suggest a better descriptionDrain pickled vegetables (or pepperoncini) and olives and dice. Combine with garlic and olive oil. (May be prepared ahead and refrigerated up to two days). Slice the bread in half horizontally. Arrange alternating layers of meat and cheese on the bottom half of the loaf, then spread on the olive salad. Cover with the top of the loaf. For best flavor, wrap the sandwich and let stand at least 2 hours at room temperature, or refrigerate it for up to 24 hours (remove from the refrigerator 2 hours before serving). Cut loaf into quarters or wedges to serve. Recipe is adapted from one in "The Art of the Sandwich" by Jay Harlow (Chronicle Books). Posted to EAT-L Digest by Elise Smith
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Serving Size: 1 Serving (424g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 176 | ||
Calories from Fat: 156 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.3g | 23 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 587.3mg | 20 % | |
Potassium 30.7mg | 1 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 4g | ||
Protein 1g | 1 % | |
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: 176
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