Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 (16-ounce) jar mixed pickled vegetables, drained, finely chopped
- 1/2 cup finely chopped stuffed green olives
- 1 (4 1/4-ounce) can chopped pitted ripe olives
- 3 tablespoons olive oil
- 1 tablespoon finely chopped fresh garlic
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Directions
Combine pickled vegetables, green olives, ripe olives, olive oil and garlic in medium bowl; mix well.
Set aside.
Cut bread in half horizontally; remove bread in center, leaving 1/2-inch thick bread shells.
Divide olive mixture between bread shells; press firmly.
Layer bottom bread shell with turkey, American cheese, salami and Provolone cheese.
Carefully top with remaining bread shell.
Wrap tightly in plastic food wrap; refrigerate at least 2 hours or overnight.
To serve, secure with toothpicks.
Cut into wedges.
Makes 8 servings
Nutritional Info Per 1 Serving: Calories 390, Fat 21 g, Cholesterol 30 mg, Sodium 1710 mg, Carbohydrates 36 g, Dietary Fiber 3 g, Protein 16 g